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
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Pumpkin Cheesecake Pie
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.
Josh says
I can’t believe I’ve never heard of this pumpkin pie/cheesecake combination before! It sounds delicious! I’m not normally one to comment on recipes since I tend to adjust ingredients, but I followed this recipe almost exactly.
I used a pre-made graham cracker crust (I’m TERRIBLE with pie crusts) and a fresh baking pumpkin for the puree. Aside from those two changes, every ingredient was used exactly as the recipe called for.
I just took the pie out of the oven, and it looks and smells delicious. The cheesecake and pumpkin layers stayed separate, and the pecan topping adds a great layer of texture.
This was a bit of a test run to see how it would turn out, and needless to say, I will definitely make this again for Thanksgiving.
Fantastic recipe!
Thank you so much!
Shawn says
Hi-
I absolutley love this pie, although I have personally never made it myself soooo here I go. One question, should I par bake the crust before I put cheesecake filling in?
Deborah says
I don’t par-bake the crust – it will bake as the pie bakes. Good luck!
Dana says
If you have a hard time making pie crust,try using a crumb crust ( graham cracker,ginger snaps,etc.) equally as good and pretty much fail proof
Judy says
I have been making this pie for over 20 years but without the strusel topping
Jenni says
Great….thank you so much! I appreciate your help =)
Jenni says
I am on the lookout for a good pie crust recipe….that one looks delicious…did you make that by hand?
Deborah says
Yes – this one is my all-time favorite! http://www.tasteandtellblog.com/basic-pie-crust/
Jenni says
oh, great!! Thank you! I am going to use that pie crust recipe when I make this pie for a co-worker’s birthday =) I currently use my grandma’s recipe but I never have the good results with it that she gets. I am amazed by how neat you are able to do the crust…when i try to pinch the edges it looks like a 5 year old did it =(. I also have a hard time rolling the dough out right so that the edges aren’t already jagged when you are trying to crimp them and make them look nice. No matter how much flour I use, the dough always gets caught on the roller and it creates holes that i have to patch back together. Do you have any tips!?! I think the fact that your recipe calls for the dough to chill should help out with these areas?
Deborah says
I usually chill the dough, but I my biggest help is to roll the dough out between two sheets of waxed paper. You don’t have to worry about the dough sticking to your rolling pin, and it’s a lot easier to transfer to the pie plate. Just roll the dough between 2 sheets, peel the top piece off, and place the dough in the pan, exposed side down. Then gently peel off the other piece of waxed paper. I definitely don’t make the prettiest pies, but they are getting better with practice. For the edges, I like to fold the excess dough under, making the edges a little thicker than the rest of the pie. It helps to avoid the jagged edges, and makes it a little easier to shape. Hope that helps!
Ashley Teague says
Making this pie for the second time in few weeks.It is so GOOOOOOOOD!!!!!!!!!!! 🙂
Deborah says
Wow – so glad you love it!!
Carrie says
We made this for Thanksgiving this year. Simple to make and tasted amazing!! Definately a keep for the holiday!!!!
Deborah says
I’m so glad you loved it!!
Tammi says
About to try this! *crossing fingers*
Vanessa says
Have you ever had trouble with the cheesecake coming to the top while baking? I added some red food coloring today to make it pink to announce we are having a girl. That may be why, but just wondering if I did something else wrong? Happy Thanksgiving!!
Deborah says
I haven’t had that problem, so I’m not sure what happened! I hope it tasted good, anyway. And congratulations on the girl!
Samantha says
I’m making this right now! It’s going great, but I can’t fit all of the pumpkin filling in, does this happen to you? I followed everything to a ‘T’ and probably have about a 1/4 of the mixture left.
Deborah says
Strange – that has never happened to me before! I would just pour your extra filling into ramekins or an oven proof dish and bake it – then you can have some pumpkin pie filling to snack on!
Karen W says
This sounds delicious. I am wondering if my pumpkin-pie-loving husband would like this. Will have to surprise him with it.
Have a great day
Angelyn @ Everyday Desserts says
this looks like the perfect Thanksgiving dessert – yum!
Jen says
Is the first egg mentioned in the recipe supposed to be just the yolk??
“1 slightly beaten egg”
The written instructions for the cheese layer says combine the cream cheese, sugar, vanilla and egg yolk.
Thanks!! The pie looks amazing!
Deborah says
Hi Jen,
Thanks for catching that! The original recipe calls for just the yolk, but I have been making it with a full egg. I have updated the recipe. 🙂
Chels R. says
That looks pretty amazing if I do say so myself. What a great combo.
Katrina @ Warm Vanilla Sugar says
Whoa. This looks so delicious! I love the crumble on top too…totally takes this from great to AWESOME!