Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie is a luscious and creamy twist on a classic fall dessert. With a rich cream cheese layer nestled beneath spiced pumpkin filling, this pie combines the best of cheesecake and pumpkin pie in one decadent slice. It’s a show-stopping dessert that’s perfect for holiday gatherings, fall celebrations, or anytime you’re craving something sweet and seasonal.

Why You’ll Love This Recipe

This pie is the ultimate dessert for when you can’t decide between cheesecake and pumpkin pie. The cream cheese layer adds a smooth, tangy contrast to the warmly spiced pumpkin custard on top. With a flaky pie crust and a beautiful layered effect, it’s as impressive to look at as it is to eat. Bonus: it can be made ahead of time and chilled until ready to serve, making holiday prep a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 (9-inch) pie crust, unbaked

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1/3 cup white granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

For the pumpkin pie filling:

• 15 oz pumpkin puree

• 2/3 cup brown sugar

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

• 2 large eggs

• 1/2 cup heavy cream

Directions

1. Preheat oven to 400°F. Roll out the pie crust and place it into a 9-inch pie pan. Cover and chill while preparing the fillings.

2. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer for 2–3 minutes until smooth. Add vanilla and egg, mixing for another 1–2 minutes until creamy.

3. Spread the cheesecake filling evenly into the chilled crust. Place the pie in the freezer to set while preparing the pumpkin filling, about 15 minutes.

4. Make the pumpkin filling: In a separate bowl, mix together pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt. Add eggs one at a time, mixing after each. Stir in heavy cream and beat for 2–3 minutes until light and fluffy.

5. Carefully spoon the pumpkin filling over the chilled cheesecake layer and smooth the top.

6. Place the pie on a baking sheet and bake at 400°F for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for 35–40 minutes, or until the center is set with a slight jiggle.

7. Remove from oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 3–4 hours (or overnight) before slicing and serving.

Servings and timing

This recipe yields 8 servings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes

Variations

• Gingersnap Crust: Use crushed gingersnap cookies mixed with melted butter in place of traditional pie crust.

• Maple Twist: Add 1–2 tablespoons of pure maple syrup to the pumpkin filling for deeper flavor.

• Nut Crust: Use a pecan or almond flour crust for a gluten-free and grain-free option.

• Swirled Look: Swirl the cheesecake and pumpkin fillings together for a marbled effect.

• Topped Off: Garnish with whipped cream, candied pecans, or a dusting of cinnamon before serving.

Storage/Reheating

Storage: Keep the pie refrigerated in a covered container or wrapped tightly in plastic wrap for up to 4 days.
Freezing: Wrap the cooled pie in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating: Best served chilled or at room temperature. If you prefer it warm, microwave individual slices for about 10–15 seconds.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought 9-inch pie crust works perfectly for this recipe.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sugar and spices, which would throw off the balance of the recipe.

Is it okay if the pie jiggles slightly when done?

Yes, a slight jiggle in the center is normal. It will continue to set as it cools and chills.

Can I make this pie ahead of time?

Absolutely. This pie is best when chilled for several hours or overnight, making it a perfect make-ahead dessert.

What type of cream cheese should I use?

Use full-fat, block-style cream cheese for the best texture and flavor.

Can I add a crust shield during baking?

Yes, if the edges of your crust begin to brown too quickly, use a pie shield or foil to prevent burning.

Can I make this pie gluten-free?

Yes, just use a gluten-free pie crust or substitute with a nut-based crust.

Can I use evaporated milk instead of heavy cream?

Yes, but it will slightly change the texture. Heavy cream gives the filling a richer, silkier consistency.

How do I know the pie is fully baked?

The edges should be set, and the center should have a slight jiggle but not be liquid. A thermometer inserted should read about 175°F.

Can I add toppings before serving?

Definitely. Try whipped cream, cinnamon sugar, crushed nuts, or even a drizzle of caramel for an extra-special touch.

Conclusion

Pumpkin Cheesecake Pie is a deliciously layered dessert that brings the rich creaminess of cheesecake together with the spiced comfort of classic pumpkin pie. Whether you’re celebrating the holidays or just want to savor a cozy slice of fall, this pie is sure to impress your guests—and your tastebuds. Serve it chilled with a dollop of whipped cream, and enjoy the perfect end to any autumn meal.

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