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Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie is a decadent twist on classic pumpkin pie. It features a creamy layer of cheesecake on the bottom and a smooth, spiced pumpkin filling on top, all baked into a flaky pie crust. This two-in-one dessert is perfect for fall gatherings and holiday tables.

  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings

Ingredients

  • 1 (9″) pie crust, unbaked
  • Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/3 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Roll out the pie crust and place it into a 9-inch pie pan. Cover and chill.
  2. In a mixing bowl, blend softened cream cheese and white sugar with an electric mixer for 2–3 minutes until smooth and creamy. Add vanilla and egg; mix until smooth, about 1–2 more minutes.
  3. Spread the cheesecake filling evenly into the chilled pie crust. Place in freezer to chill for 15 minutes while preparing the pumpkin filling.
  4. In a separate bowl, mix together pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt. Add eggs one at a time, mixing well after each. Add heavy cream and beat for 2–3 minutes until light and fluffy.
  5. Gently spoon the pumpkin mixture over the chilled cheesecake layer. Smooth the top evenly.
  6. Place pie on a cookie sheet and bake at 400°F for 15 minutes. Then reduce the heat to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set with a slight jiggle.
  7. Remove from oven and cool at room temperature for 1 hour. Then refrigerate, covered, for at least 3–4 hours before slicing.

Notes

  • To prevent cracks, avoid overbaking and don’t skip the chilling step.
  • Top with whipped cream, candied pecans, or a sprinkle of cinnamon for extra flair.
  • Use canned pumpkin puree, not pumpkin pie filling.
  • Can be made a day in advance for easier prep during holidays.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 394
  • Sugar: 26g
  • Sodium: 240mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 105mg

Find it online: https://recipeteach.com/pumpkin-cheesecake-pie/