This tasty recipe for Pumpkin Cheesecake Pie has layers of creamy cheesecake, pumpkin pie filling, then topped with whipped cream.
My family’s Thanksgiving meal always concludes with pumpkin or Apple pie. Most of the time it is a small piece of both. Ok, so who am I kidding, we put on our stretchy pants and devour a big slice of both.
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie has delicious layers of cheesecake and pumpkin pie!
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 639kcal
Ingredients
- 12 oz cream cheese softened
- ¼ cup sugar
- 5 eggs
- 1 can can pumpkin 15oz
- 2/3 cup brown sugar packed
- 2 tsp 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: 639kcal | Carbohydrates: 47g | Protein: 9g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 238mg | Sodium: 315mg | Potassium: 328mg | Fiber: 2g | Sugar: 31g | Vitamin A: 198.8% | Vitamin C: 3.4% | Calcium: 15.8% | Iron: 11.9%
Check out my incredibly popular recipe for No Bake Pumpkin Pie.
Oishii Treats says
November 19, 2012 at 11:44 amI love pumpkin cheesecake its one of my absolute favorites! looks incredible and love the photos.
Amy Roncace says
November 28, 2013 at 6:46 pmHello! I was wondering about the whipped cream – should I add sugar to it? I’m excited for this pie; it looks delicious!
Laureen King says
November 28, 2013 at 7:23 pmHi 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!
Judy says
November 25, 2016 at 11:12 amCan 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
Laureen King says
November 25, 2016 at 1:50 pmHi 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.
Pat says
October 16, 2017 at 8:04 pmCould you just do a graha. Cracker crust
Laureen King says
October 17, 2017 at 5:30 amHey Pat, for sure a graham crust will work as well.
MJ says
November 21, 2017 at 5:46 pmThis 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.
Laureen King says
November 21, 2017 at 6:04 pmHi 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.
Aislyn Stauder says
January 20, 2018 at 8:41 pmI 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.
Laureen King says
January 22, 2018 at 7:44 pmHi 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