This pumpkin cheesecake pie is a delicious combination of two of my favorite desserts in one pie pan! A decadent cheesecake filling is toping with a pumpkin pie filling, then baked in a pie shell. Did I mention the decadent pecan streusel topping as well?
This pie recipe was submitted by a reader over 7 years ago as her favorite pumpkin pie to make, so we have made the pie, reshot the photos, and have rewritten it up!
Pumpkin Cheesecake Pie
This pie is not only delicious, but it also has some pretty awesome presentation to it. The cheesecake layer topped with a pie filling layer always makes for a visually interesting dessert when you can pull it off – and you should be able to pull this off no problem!
The secret to those layers is making sure that you chill the cheesecake layer thoroughly first, then pour the pumpkin pie filling on top. That ensures you get those visibly separated layers.
The Layers in This Pie
There are four different layers in this pie – ALL easy to make, trust me!
- The first layer is your pastry pie crust for a 9-inch pie. Feel free to buy a frozen pie crust to make this even easier for yourself!
- The second layer is your cream cheese layer. This is cream cheese sweetened with sugar and vanilla, with an egg beaten in to solidify it while it bakes.
- The third layer is a spiced pumpkin pie layer that you pour on top of the cream cheese layer. You can adjust this one to your liking when it comes to the pumpkin pie spice levels.
- The fourth and last layer is a pecan streusel which takes this normal cheesecake pie and makes it spectacular!
More Pumpkin Recipes
I do love a good pumpkin recipe! Try some of these if you’re looking for more baking ideas :
- Chocolate pumpkin pie. A surprising combination that you’ll love!
- Chocolate chip pumpkin muffins – one of our favorites since the beginning of this blog!
- Chocolate pumpkin cookies – double chocolate makes these stand out from the crowd
- Pumpkin bars with cream cheese frosting. Decadent yet so easy to make!
- Pumpkin bread pudding. New to us this fall and I’ve already been asked to make it for this Christmas!
Happy baking everyone! Hope you give this one a whirl!
Pin this to your DESSERT Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Pumpkin Cheesecake Pie
- Prep Time
- 20 minutes
- Cook Time
- 55 minutes
- Karlynn Johnston
- 1 unbaked pastry shell 9 inches
Cream Cheese Layer
- 8 ounces cream cheese softened and at room temperature
- 1/4 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- one 15 ounce can pumpkin puree (NOT pie filling!)
- 1 cup evaporated milk
- 2 large eggs beaten
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Crunchy Pecan Streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon salted butter softened
- 1/2 cup chopped pecans
- In a medium-sized bowl, beat the softened cream cheese - using a low speed on your mixer - until very smooth with no lumps. Add in the white sugar and vanilla, then beat until incorporated, Add in the egg and beat until the mixture is smooth again.
- Spread the cream cheese mixture over the bottom of the unbaked pie shell carefully, forming a cream cheese layer. Place the pie shell into the refrigerator and chill for 25-30 minutes while preparing the filling
- In a large bowl, combine all of the ingredients for the filling and then beat on low until smooth. You don't want to add a lot of air to this mixture.
- Carefully pour the filling over the chilled cream cheese layer, trying not to disturb the cream cheese layer. This will form two separate layers.
- Cover the edges of the pie crust with foil. Place the oven rack two slots up from the bottom.
- Bake the pie at 350° for 30 minutes.
- Remove the foil from the edges, then bake another 25 minutes.
- To prepare the streusel topping, mix the flour, brown sugar, and salted butter until crumbly then stir in the pecans. Sprinkle the streusel over the pie in an even layer.
- Bake the pie for 10-15 minutes more or until a knife inserted near the center comes out clean.
- Remove the pie and cool completely before serving.
- Make sure to chill the cheesecake layer long enough so that it doesn't mix with the pumpkin pie layer.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Delish! Family loves it, thank you!