Pumpkin Cheesecake Pie

whole Pumpkin Cheesecake Pie

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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!

A slice of Pumpkin Cheesecake Pie in a white plate
Pumpkin Cheesecake Pie

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.

close up of Pumpkin Cheesecake Pie in a spoon

The Layers in This Pie

There are four different layers in this pie – ALL easy to make, trust me!

  1.  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!
  2.  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.
  3. 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.
  4.  The fourth and last layer is a pecan streusel which takes this normal cheesecake pie and makes it spectacular!

top down shot of Pumpkin Cheesecake Pie slice in a white plate and a cup of coffee beside it

More Pumpkin Recipes

I do love a good pumpkin recipe! Try some of these if you’re looking for more baking ideas :

 

Happy baking everyone! Hope you give this one a whirl!

Love,

Karlynn

 

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This layered pumpkin cheesecake pie has a delicious cheesecake layer, a spiced pumpkin pie layer, and a decadent pecan streusel that is sure to impress! #pumpkin #pie #cheesecake

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Pumpkin Cheesecake Pie

This layered pumpkin cheesecake pie has a delicious cheesecake layer, a spiced pumpkin pie layer, and a decadent pecan streusel that is sure to impress!

5 from 1 vote
Prep Time
20 minutes
Cook Time
55 minutes
Course
Dessert
Cuisine
American
Servings
8
Calories
350
Author
Karlynn Johnston

Ingredients

  • 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

Filling

  • 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

Instructions

  1. 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.
  2. 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
  3. 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.
  4. Carefully pour the filling over the chilled cream cheese layer, trying not to disturb the cream cheese layer. This will form two separate layers.
  5. Cover the edges of the pie crust with foil. Place the oven rack two slots up from the bottom.
  6. Bake the pie at 350° for 30 minutes.
  7. Remove the foil from the edges, then bake another 25 minutes.
  8. 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.
  9. Bake the pie for 10-15 minutes more or until a knife inserted near the center comes out clean.
  10. Remove the pie and cool completely before serving.

Recipe Notes

  • Make sure to chill the cheesecake layer long enough so that it doesn't mix with the pumpkin pie layer. 

Nutrition Information

Calories: 350kcal, Carbohydrates: 32g, Protein: 7g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 106mg, Sodium: 251mg, Potassium: 196mg, Fiber: 1g, Sugar: 27g, Vitamin A: 590IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 1mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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