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Cream cheese and pumpkin layered pie topped with whipped cream.

Pumpkin Cheesecake Pie

Course: Dessert, Holiday baking
Cuisine: American
Keyword: pumpkin cheesecake pie, pumpkin pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 646kcal
Author: Laureen King
Pumpkin Cheesecake Pie is the perfect fall dessert. This recipe combines layers of creamy cheesecake with pumpkin pie.
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Ingredients

  • 12 oz cream cheese room temperature
  • ¼ cup sugar
  • 5 large eggs
  • 1 can pure pumpkin 15 ounces
  • cup brown sugar packed
  • 2 teaspoons pumpkin spice
  • ¾ cup half and half or light cream 10% milk fat
  • 2 cups whipping cream (heavy cream) for topping
  • 1 graham pie crust

Instructions

  • Prepare your favorite graham pie crust or use store-bought crust.
  • Preheat the oven to 350º Fahrenheit.
  • Using an electric mixer, in a large bowl combine the cream cheese, ¼ cup granulated sugar, and 1 egg. Beat on medium-low speed until smooth.
  • Spread the cream cheese mixture on top of the graham pie crust.
  • In a mixing bowl, combine the pure pumpkin, brown sugar and pumpkin spice.
  • Beat in 4 eggs, one at a time.
  • Gradually mix in the half and half cream. Blend until smooth and combined.
  • Slowly pour the pumpkin mixture over the cheesecake layer.
  • Cover the pie with a pie crust shield, or foil to prevent the edges from over cooking.
  • Bake about 1 hour or until knife inserted near center comes out clean.
  • Cool on a wire rack. Cover and refrigerate.
  • Top with whipped cream prior to serving.

Notes

Substitute my Gingersnap pie crust in this recipe.

Nutrition

Calories: 646kcal | Carbohydrates: 48g | Protein: 11g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 234mg | Sodium: 316mg | Potassium: 347mg | Fiber: 2g | Sugar: 34g | Vitamin A: 9964IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg