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    Home » Recipes » Desserts » Pies » Layered Cheesecake Pumpkin Pie

    Last updated: Sep 30, 2020 by Melissa Riker · 9 Comments

    Layered Cheesecake Pumpkin Pie

    Jump to Recipe
    A piece of pumpkin pie cheesecake topped with whipped cream and two orange pumpkins in the background

    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!!

    layered cheesecake pumpkin pie-1

    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.

    layered cheesecake pumpkin pie-2

    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!

    Print
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    A piece of pumpkin pie cheesecake topped with whipped cream and two orange pumpkins in the background

    Pumpkin Cream Cheese Pie

    ★★★★★ 5 from 3 reviews
    • Author: Melissa Riker
    • Prep Time: 15 mins
    • Cook Time: 70 mins
    • Total Time: 1 hour 25 mins
    • Yield: 8 1x
    • Category: Dessert
    • Method: baking
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Combine two of your favorite desserts in this easy to prepare Layered Cheesecake Pumpkin Pie! Perfect for Thanksgiving or year round!


    Ingredients

    Units Scale
    • 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

    1. Preheat oven to 350 degrees.
    2. In a small bowl combine cream cheese and sugar on low speed until well blended.
    3. Add 1 egg and continue to mix 2 minutes. Set aside.
    4. In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
    5. Spread cream cheese mixture onto frozen pie crust.
    6. Spoon pumpkin mixture over top of cream cheese.
    7. Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
    8. Cool 30 minutes then refrigerate at least 4 hours prior to serving.
    9. Serve with whipped cream if desired. Store in refrigerator.

    Keywords: pumpkin cheesecake, pumpkin pie cheesecake

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    Share a photo and tag @thehappierhomemaker — we can't wait to see what you've made!

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    Comments

    1. Tricia says

      December 10, 2020 at 2:20 pm

      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!

      ★★★★★

      Reply
      • Tricia says

        March 04, 2021 at 8:26 pm

        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.

        ★★★★★

        Reply
        • Melissa Riker says

          March 04, 2021 at 9:13 pm

          That's awesome, I am going to try this soon, thanks for the idea!

          Reply
    2. Melissa says

      August 02, 2019 at 10:31 pm

      delicious

      ★★★★★

      Reply
    3. Chris says

      September 28, 2018 at 3:42 pm

      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.?

      Reply
      • Melissa says

        October 18, 2018 at 1:18 pm

        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

        Reply
    4. Suzanne says

      November 22, 2017 at 8:33 am

      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.

      Reply
      • Melissa says

        November 24, 2017 at 2:18 pm

        fresh will work fine too Suzanne ~Melissa

        Reply
    5. Rachel Steel says

      November 20, 2017 at 5:24 pm

      Yum! Question- could I do this without the crust? In a 8x8 square dish?

      Reply

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