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!!
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 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon ground nutmeg
⅛ teaspoon 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.
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!
Please let me know what you think of the recipe in the comments!! I love hearing your feedback!
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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 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon 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.
Keywords: pumpkin cheesecake, 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 8×8 square dish?