Pumpkin Pie Cheesecake
Pumpkin Pie Cheesecake combines two classic fall desserts with a rich, creamy cheesecake layer topped with perfectly spiced pumpkin pie filling, all baked in a flaky pie crust.
This easy holiday dessert is perfect for Thanksgiving, fall gatherings, or anytime you can’t decide between pumpkin pie and cheesecake.
Why This Recipe is a Winner!
- Two desserts in one – You get creamy cheesecake and classic pumpkin pie in every slice.
- Easy premade crust – Using a store-bought pie crust keeps prep quick and simple.
- Beautiful layered look – The cheesecake and pumpkin layers make each slice impressive without complicated decorating.
- Simple ingredients – Everything is easy to find at a regular grocery store.
- Great make-ahead dessert – Prepare it ahead of your holiday meal and have dessert ready to go.
- No water bath required – You get cheesecake flavor without the extra fuss of making a traditional cheesecake.
Prep Time:
20 minutes
Cook Time:
50 minutes
Yield:
Serves 8
Ingredients You'll Need
- 1 premade 9 inch deep dish pie crust
- 8 ounces cream cheese
- ⅓ cup granulated sugar
- 2 tsp. vanilla, divided
- 3 large eggs, divided
- 15 ounces pumpkin puree
- ⅔ cup brown sugar
- 2 tsp. pumpkin pie spice
- ½ cup heavy cream
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I combined cream cheese, sugar, vanilla and an egg in a large mixing bowl until well combined.
STEP 2:
I poured the cream cheese mixture into a store bought pie crust.
STEP 3:
In a large mixing bowl I whisked together pumpkin puree, brown sugar, eggs and heavy cream.
STEP 4:
I carefully spooned the pumpkin mixture over the cream cheese layer in the pie crust making sure not to mix the layers.
STEP 5:
I baked the pie until it was cooked through.
Every bite of this Pumpkin Pie Cheesecake is rich and creamy with warm pumpkin spice flavor, a silky cheesecake layer, and flaky pie crust underneath.
Top your slice with a dollop of whipped cream and dig into the ultimate mash-up of two favorite fall desserts.
If you are looking for the perfect fall dessert, then you need to try this Pumpkin Pie Cheesecake!
Frequently Asked Questions
Can I make Pumpkin Pie Cheesecake ahead of time?
- Yes! This is a great make-ahead dessert. Bake the pie, allow it to cool completely, then refrigerate it until you’re ready to serve.
Does Pumpkin Pie Cheesecake need to be refrigerated?
- Yes. Since this pie contains cream cheese, eggs, and heavy cream, it should be stored covered in the refrigerator.
Why do I need to chill the cheesecake layer before adding the pumpkin filling?
- Chilling helps firm up the cheesecake mixture so the pumpkin filling can be gently added on top without the two layers mixing together.
Can I use pumpkin pie filling instead of pumpkin puree?
- No. Pumpkin pie filling already contains sweeteners and spices, which would change the flavor and sweetness of the recipe. Use plain pumpkin puree for the best results.
Can I serve this cheesecake pie warm?
- It's best served chilled or cool so the cheesecake and pumpkin layers have time to fully set. Chilling also makes it much easier to cut into clean slices.
Pumpkin Pie Cheesecake
Pumpkin Pie Cheesecake combines two classic fall desserts with a rich, creamy cheesecake layer topped with perfectly spiced pumpkin pie filling, all baked in a flaky pie crust.
This easy holiday dessert is perfect for Thanksgiving, fall gatherings, or anytime you can’t decide between pumpkin pie and cheesecake.
Ingredients
- 1 premade 9 inch deep dish pie crust
- 8 ounces cream cheese
- ⅓ cup granulated sugar
- 2 tsp. vanilla, divided
- 3 large eggs, divided
- 15 ounces pumpkin puree
- ⅔ cup brown sugar
- 2 tsp. pumpkin pie spice
- ½ cup heavy cream
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, beat together the cream cheese and granulated sugar, until light and fluffy.
- Add 1 tsp. vanilla and 1 large egg, and mix until well combined.
- Pour this into the unbaked pie crust.
- Move to the freezer to chill for about 15 minutes while you prepare the pumpkin layer.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and 1 tsp. vanilla. Add the remaining eggs and heavy cream, and whisk until well combined.
- Gently and carefully spoon the pumpkin mixture over top of the cheesecake mixture, careful not to mix the layers.
- Bake at 400 for 15 minutes, then lower the temperature to 350 degrees and bake an additional 45-50 minutes. The center will still be jiggly, but ensure it is not still liquid. If needed, bake 5 minutes more, until cooked through.
- Chill before serving.
- Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 25gSaturated Fat: 12gUnsaturated Fat: 13gCholesterol: 116mgSodium: 224mgCarbohydrates: 51gFiber: 2gSugar: 34gProtein: 7g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
