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    Home » Recipes » Dessert Recipes

    Pumpkin Cheesecake Pie

    November 18, 2012 by Laureen King

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    This tasty recipe for Pumpkin Cheesecake Pie has layers of creamy cheesecake, pumpkin pie filling, then topped with whipped cream.
    pumpkin cheesecake pie

    My family's Thanksgiving meal always concludes with pumpkin or Apple pie.  Another pumpkin pie recipe my family loves is my No Bake Pumpkin Pie with layers of cream cheese, pumpkin filling and whipped cream.

    Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate. Whole pie with slice out in background.

    Triple Layer No Bake Pumpkin Pie

    pumpkin cheesecake pie

    Pumpkin Cheesecake Pie

    Laureen King
    Pumpkin Cheesecake Pie has delicious layers of cheesecake and pumpkin pie!
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    Print Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 639 kcal

    Ingredients
      

    • 12 oz cream cheese softened
    • ¼ cup sugar
    • 5 eggs
    • 1 can can pumpkin 15oz
    • ⅔ cup brown sugar packed
    • 2 teaspoon pumpkin spice
    • ¾ cup half and half or light cream
    • 2 cups whipping cream for topping
    • 1 graham pie crust for large deep pie plate

    Instructions
     

    • Prepare your favorite graham pie crust in large deep pie plate. 
    • Preheat oven 350.
    • In large mixing bowl combine cream cheese, ¼ cup sugar, and 1 egg. Beat on medium low speed until smooth.
    • Spread cream cheese mixture into graham pie crust.
    • In mixing bowl combine pumpkin, brown sugar, pumpkin spice.
    • Mix in 4 eggs one at a time.
    • Gradually stir in half and half cream. Mix until smooth and combined.
    • Slowly pour pumpkin mixture on cheese cake layer.
    • Cover pie edge with foil to prevent over browning.
    • Bake about 1 hour or until knife inserted near center comes out clean.
    • Cool on wire rack. Cover and refrigerate.
    • Top with whipped cream prior to serving.

    Notes

    Use large deep pie plate for this recipe.

    Nutrition

    Calories: 639kcalCarbohydrates: 47gProtein: 9gFat: 47gSaturated Fat: 25gCholesterol: 238mgSodium: 315mgPotassium: 328mgFiber: 2gSugar: 31gVitamin A: 9940IUVitamin C: 2.8mgCalcium: 158mgIron: 2.1mg
    Keyword pumpkin pie, pumpkin cheesecake
    Tried this recipe?Let us know how it was!
    pumpkin cheesecake pie
     Check out my incredibly popular recipe for No Bake Pumpkin Pie.
    No Bake Triple Layer Pumpkin Pie
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    Reader Interactions

    Comments

    1. Oishii Treats

      November 19, 2012 at 11:44 am

      I love pumpkin cheesecake its one of my absolute favorites! looks incredible and love the photos.

      Reply
    2. Laureen King

      November 28, 2013 at 7:23 pm

      Hi Amy, yes you do add sugar to the whipped cream. I like to use powdered sugar (icing sugar) but granulated sugar will work. I add gradually to get to the desired sweetness. Hope you enjoy!

      Reply
    3. Judy

      November 25, 2016 at 11:12 am

      Can you use the recipe for you're tall New York cheese cake and split filling to make separate pumpkin cheese cake layer like you're layered pumpkin cheesecake idea layer I like the idea of a a tall cheese cake but I want to the two flavors

      Reply
      • Laureen King

        November 25, 2016 at 1:50 pm

        Hi Judy, I honestly can't answer that question, and would only be guessing at how the cheesecake would turn out. If you decide to give it a try I would love to hear back.

        Reply
    4. Pat

      October 16, 2017 at 8:04 pm

      Could you just do a graha. Cracker crust

      Reply
      • Laureen King

        October 17, 2017 at 5:30 am

        Hey Pat, for sure a graham crust will work as well.

        Reply
    5. MJ

      November 21, 2017 at 5:46 pm

      This mentions “half and half” but the recipe doesn’t call for it. Was the half-half inadvertently left out? What would be the measurement for that if that’s the case.

      Reply
      • Laureen King

        November 21, 2017 at 6:04 pm

        Hi Mj, it is in the recipe both under ingredients and in step 6 to when it should be added. As per the recipe ingredients listed you can either use half & half or light cream. I hope this clarifies things for you and hope you enjoy the recipe.

        Reply
    6. Aislyn Stauder

      January 20, 2018 at 8:41 pm

      I live in a high altitude area and when I tried the recipe, the pumpkin pie didn’t cook fast enough so the cheesecake became over cooked. I am wondering if there are different directions for high altitude that I should have done instead or if I had possibly made another mistake.

      Reply
      • Laureen King

        January 22, 2018 at 7:44 pm

        Hi Aislyn, not sure what could have went wrong, but I don't think the altitude would have been a factor. Sometimes oven settings are off and that can affect bake time

        Reply

    Trackbacks

    1. 10 Not-So-Average Pumpkin Dessert Recipes - FabFitFun says:
      November 8, 2017 at 11:36 am

      […] Pumpkin Cheesecake Pie […]

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

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