Combine two of your favorite desserts in this easy to prepare Layered Cheesecake Pumpkin Pie! Perfect for Thanksgiving or year round!
There is not much in life that can beat a good pumpkin pie, unless that pie is combine with my other favorite dessert-cheesecake!!
I shared a traditional Pumpkin Cheesecake recipe a couple of years ago but this year I put a different twist on it by layering the flavors rather than combining them. The result is this amazing Layered Cheesecake Pumpkin Pie that will knock your socks off!!
Why I love this recipe
- it is perfect for making ahead of time so you can reduce stress Thanksgiving day
- it combines two of my very favorite desserts: pumpkin pie and cheesecake!
- it has the perfect amount of spice to combine with the rich, creamy cheescake
Ingredients
- cream cheese - full fat for the best flavor
- sugar
- eggs
- prepared deep dish pie crust - can substitute a graham cracker crust if desired
- pumpkin puree - NOT pumpkin pie filling
- half and half
- brown sugar
- cinnamon
- ginger
- ground nutmeg
- salt
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine cream cheese and sugar on low speed until well blended.
- Add 1 egg and continue to mix 2 minutes. Set aside.
- In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
- Spread cream cheese mixture onto frozen pie crust.
- Spoon pumpkin mixture over top of cream cheese.
- Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
- Cool 30 minutes then refrigerate at least 4 hours prior to serving.
- Serve with whipped cream if desired. Store in refrigerator.
Variations
- use a graham cracker crust instead of regular
- make a gluten free version by using a gluten free pie crust
Please excuse my lack of picture of the full pie-a certain 8 year old thought it was super funny to take a bite right out of the middle before I took pictures!
If you try this recipe please comment and rate it below, I love hearing from you!
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Pumpkin Cream Cheese Pie
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Description
Combine two of your favorite desserts in this easy to prepare Layered Cheesecake Pumpkin Pie! Perfect for Thanksgiving or year round!
Ingredients
- 8 oz cream cheese
- ¼ cup sugar
- 1 egg
- 1 prepared deep dish pie crust
- 1 cup pumpkin puree
- ⅔ cup half and half
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine cream cheese and sugar on low speed until well blended.
- Add 1 egg and continue to mix 2 minutes. Set aside.
- In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
- Spread cream cheese mixture onto frozen pie crust.
- Spoon pumpkin mixture over top of cream cheese.
- Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
- Cool 30 minutes then refrigerate at least 4 hours prior to serving.
- Serve with whipped cream if desired. Store in refrigerator.
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 18.7 g
- Sodium: 259.8 mg
- Fat: 13 g
- Carbohydrates: 36.3 g
- Protein: 5.5 g
- Cholesterol: 62.8 mg
Keywords: layered pumpkin pie cheesecake
Tricia says
This was a huge hit with our restaurant customers. I've made it twice there in November. Now I have 2 pies in the oven, one my husband requested for his birthday instead of cake and another for my grown daughter. I gave her half a pie at Thanksgiving (celebrating separately due to covid). She loves it so much she hid it when her cousin came over cause she didn't want to share it! LOL!
★★★★★
Tricia says
After making the pumpkin version of this pie, I've changed it up for spring. All I've done is switch out the pumpkin for a fruit pie topping. The first one I did was a mix of cherry and blueberry. Big hit and was sold out within 2 hours! I have to make more because two people ordered whole pies to take home. Thanks so much for such a fast great recipe.
★★★★★
Melissa Riker says
That's awesome, I am going to try this soon, thanks for the idea!
Melissa says
delicious
★★★★★
Chris says
Can I use a pecan shortbread crust, and would I have to bake the crust before filling it? Thanks in advance for your answer from this unschooled baker.?
Melissa says
I'm not familiar with that crust Chris but I would think like any other crust you could just bake it with the pie after filling. Hope that helps! ~Melissa
Suzanne says
Do you have to use a frozen pie crust? Would fresh work? I make my own. Or should I freeze the pie crust before filling? Thanks.
Melissa says
fresh will work fine too Suzanne ~Melissa
Rachel Steel says
Yum! Question- could I do this without the crust? In a 8x8 square dish?