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Pumpkin Cheesecake Pie

Course: Dessert
Cuisine: American
Keyword: pumpkin pie, pumpkin cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 639kcal
Author: Laureen King
Pumpkin Cheesecake Pie has delicious layers of cheesecake and pumpkin pie!
Print Recipe


  • 12 oz cream cheese softened
  • ¼ cup sugar
  • 5 eggs
  • 1 can can pumpkin 15oz
  • 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


  • 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.


Use large deep pie plate for this recipe.


Calories: 639kcal | Carbohydrates: 47g | Protein: 9g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 238mg | Sodium: 315mg | Potassium: 328mg | Fiber: 2g | Sugar: 31g | Vitamin A: 9940IU | Vitamin C: 2.8mg | Calcium: 158mg | Iron: 2.1mg