Pumpkin Cheesecake Pie

Cheesecake and pumpkin pie comes together in this delicious Pumpkin Cheesecake Pie. A cheesecake layer is topped with a pumpkin pie layer, followed by a crumb topping. This pie is perfect for any holiday!

From Pecan Pie to Lemon Cream Pie, you can never have too many pie recipes, and this Pumpkin Cheesecake Pie is the perfect pie for any holiday table.

 As much as I love pumpkin pie, sometimes you just want to switch things up.

And what could be better than combining pumpkin pie with cheesecake?

I’ve actually made this pie several times over the last few years, and I love that you get both cheesecake and pie in one. It’s great for people that are indecisive like I am! I love that you get two classics, but put together in a more interesting way.

This Pumpkin Cheesecake Pie needs to become a regular holiday dessert!

Ingredients

• Pie Crust: You can use a store bought crust, but I love to use my homemade pie crust recipe.
• Cream Cheese: I like to use full fat cream cheese.
• Sugar: You need both granulated sugar and brown sugar. It goes in the cream cheese layer, the pumpkin layer, and the streusel – so make sure to pay attention to the recipe to get the quantities for each layer correct.
• Vanilla: A real vanilla extract will give you the best flavor.
• Egg: For this pie, I will usually lightly beat the eggs before adding them.
• Pumpkin Puree: Store bought pumpkin puree will give you the most consistent results for this pie. Make sure you are using puree and not pumpkin pie mix.
• Evaporated Milk: Make sure you are using evaporated milk, and not sweetened condensed milk.
• Spices: I use a mixture of cinnamon and nutmeg. You could also use 1 1/4 teaspoons of pumpkin pie spice instead of the cinnamon and nutmeg.
• Salt: This will balance the flavors.
• Flour: You use the flour in the streusel topping. I just use all-purpose flour.
• Butter: I like to use unsalted butter, but salted butter will work here.
• Pecans: The pecans bring a great crunch and texture to this pie. If you aren’t a fan of pecans, or if you want to keep it nut free, you can leave the nuts out. The streusel will be different, but it will still be delicious!

How To Make a Pumpkin Cheesecake Pie

Step 1: Prep the pie crust by rolling it out and crimping the edges. Place it in the refrigerator until you need it.

Step 2: Make the cream cheese layer. Beat the cream cheese until it is smooth, then add some of the sugar, vanilla, and an egg. Once smooth, refrigerate this mixture for about 30 minutes, then spread it into the bottom the pie crust.

Step 3: Make the pumpkin layer. Mix together the pumpkin puree, evaporated milk, the remaining eggs, granulated sugar, brown sugar, cinnamon, salt, and nutmeg. Mix this until smooth, then carefully pour it over the cream cheese layer.

Step 4: Bake the pie for 25 minutes. Cover the edges of the pie to prevent over browning, then bake for another 25 minutes.

Step 5: When the baking time is almost done, make the streusel by mixing flour, the remaining brown sugar, and the butter. Use a fork or a pastry cutter to make the texture look like coarse crumbs. Stir in the pecans.

Step 6: Pour this over the top of the pie, then return the pie to the oven for another 10-15 minutes.

Step 7: Let the pie cool for a couple hours at room temperature, then chill completely in the refrigerator.

Tips and Tricks

• When making this pie, make sure you leave plenty of time for cooling and refrigerating. This is a great pie to make a day in advance.
• I like to place the pie on a baking sheet. Not only does this make it so I don’t have to worry about the pie making a mess if it cooks over, but it’s easier to transfer into and out of the oven. It also makes it easier to not have to worry about spilling as much when you add the streusel topping.
• I don’t usually par-bake my crust because this pie spends so much time in the oven. But if you like the crust to be more well done on the bottom, feel free to blind bake it.

More Holiday Pie Recipes

Chess Pie
Chocolate Cream Pie
Sweet Potato Pie with Marshmallow Coconut Meringue
Lemon Meringue Pie
Coconut Cream Pie

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Pumpkin Cheesecake Pie

5 from 3 votes

Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Course: Dessert

Cuisine: American

Print Pin SaveSaved!

Cheesecake and pumpkin pie comes together in this delicious Pumpkin Cheesecake Pie. A cheesecake layer is topped with a pumpkin pie layer, followed by a crumb topping. This pie is perfect for any holiday!

1x2x3x

Ingredients

• ▢ 1 single pie crust
• ▢ 1 (8 oz) package of cream cheese, softened
• ▢ 1/2 cup sugar divided
• ▢ 1/2 teaspoon vanilla
• ▢ 3 eggs divided
• ▢ 1 1/4 cups pumpkin puree
• ▢ 1 cup evaporated milk
• ▢ 1/2 cup packed brown sugar divided
• ▢ 1 teaspoon cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/4 cup all-purpose flour
• ▢ 2 tablespoons cold butter cut into small pieces
• ▢ 1 cup chopped pecans

Instructions

• Roll out the pie crust and place it in a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust until needed.
• In a mixing bowl, beat the cream cheese until smooth. Add 1/4 cup of the sugar, the vanilla, and one egg and beat until smooth. Refrigerate for 30 minutes, then spread the mixture in the bottom of the pie crust.
• Preheat the oven to 350ºF. 
• In another mixing bowl, combine the pumpkin puree, evaporated milk, the remaining 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Beat until smooth, then carefully pour the mixture over the cream cheese layer.
• Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil or with a pie shield and bake an additional 25 minutes.
• In a small bowl, combine the flour, the remaining 1/4 cup of brown sugar, and the butter. Cut in the butter with a pastry cutter or with a fork until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return the pie to the oven and bake another 10-15 minutes, or until a knife inserted in the middle of the pie comes out clean.
• Cool the pie for 1-2 hours, then transfer to the refrigerator to cool completely.

Recipe Notes:

Total time does not include cooling time.

I like to place the pie on a baking sheet. Not only does this make it so I don’t have to worry about the pie making a mess if it cooks over, but it’s easier to transfer into and out of the oven. It also makes it easier to not have to worry about spilling as much when you add the streusel topping.

If you use the scale button on this recipe card, be aware that it only changes the amounts in the ingredients, not in the actual recipe card.

Recipe adapted from Better Homes and Gardens New Baking Book.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1slice, Calories: 326kcal (16%), Carbohydrates: 34g (11%), Protein: 5g (10%), Fat: 19g (29%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 5g, Cholesterol: 77mg (26%), Sodium: 227mg (10%), Fiber: 1g (4%), Sugar: 21g (23%)

Keywords: pie recipe, pumpkin cheesecake pie