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Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin to make this Cheesecake Pumpkin Pie.
As much as this dessert looks fancy, this is a very simple pie recipe that results in an unforgettable finish for any meal.
Cheesecake Pumpkin Pie
Pumpkin is fair game for me year around. My family LOVES pumpkin. We eat Pumpkin Pie Oatmeal all year long, and yes, I do mean in the spring and summer too.
Pumpkin Oatmeal is one of my youngest son’s favorite breakfasts, so pretty much any time I open a can of pumpkin, he’s likely to ask if there will be any pumpkin leftover to make oatmeal.
I’ve made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that pie off the table.
This recipe takes two of life’s best things, cheesecake and pumpkin pie, and combines them to create a pumpkin lover’s dessert experience that’s unlike any I’ve had before.
I’ve always loved pumpkin-flavored cheesecake too and realized recently there was a way to enjoy pumpkin cheesecake I’d never thought of before: simple vanilla cheesecake layered with spiced pumpkin pie filling all baked in a delicious crust.
One of my favorite things about cheesecake is the graham cracker crust. Making your own graham cracker crust for a cheesecake or pie is so much easier than many people think and the taste is phenomenal.
All it takes to make a homemade graham cracker crust is a good amount of crushed graham cracker crumbs mixed with melted butter and light brown sugar then pressed into a pie plate and baked.
The sweet buttery crust is the perfect vehicle for the layers of rich pumpkin pie filling and creamy cheesecake layer.
Pumpkin Cheesecake Pie
I can’t believe I never tried layering pumpkin pie and cheesecake filling before. Cream cheese and pumpkin are a terrific match! The two textures and flavors complement each other so well.
The cream cheese layer is nothing more than cream cheese, sugar, eggs, and vanilla all mixed together in sweet perfection. As a bonus, this cream cheese base is a fantastic starting point for any cheesecake variations you want to try. You could even simply top the cream cheese layer with fresh fruit, spread it into your graham cracker crust, and call it a day.
In this recipe, though, we amp things up a little by adding layers of delicious pumpkin-y goodness to the cheesecake.
A basic blend of pumpkin puree and spices comes together to make the pumpkin later. I used my Homemade Pumpkin Pie Spice blend and can’t recommend it enough.
The two fillings get layered together on top of the prepared graham cracker crust and baked until set. After removing from the oven, chill the pie in the fridge for several hours or even overnight.
Cheesecake Pumpkin Pie Recipe
Kitchen Tip: I use this pie plate to make this recipe.
- Preheat oven to 325°F. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
- Pour ⅓ of this mixture over each pie crust. (This was approximately 1⅓ cups of the filling into each crust.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture evenly between the two pies and use a spatula to smooth it across the cheesecake layer.
- Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!
More Pumpkin Recipes
I love cakes of all kinds and have a special place in my heart for cakes with pumpkin. I just can’t get enough of this Layered Pumpkin Coffee Cake, especially in the fall.
For more pumpkin treats, check out our Layered Pumpkin Coffee Cake and the Incredible Pumpkin Mousse. These Pumpkin Caramel Layer Bars and this Pumpkin Zucchini Cake are on my list to try soon as well.
If you’re looking for another dessert to serve along with your pumpkin holiday treat, your guests are sure to love this Classic French Silk Pie.
Check out all of the Gluten Free Dessert Recipes on this website!
Cheesecake Pumpkin Pie
Ingredients
Crust Ingredients
- 1½ cups graham cracker crumbs about 16 crackers worth (gluten free crackers work fine)
- ¼ cup butter melted
- 2 tablespoons light brown sugar
Cheesecake Layer
- 24 ounces cream cheese softened
- ¾ cup white sugar
- 3 eggs
- 1 tablespoon vanilla
Pumpkin Pie Layer
- ¾ cup pumpkin puree
- 1 tablespoon pumpkin pie spice mix
- Optional topping: Vanilla Whipped Cream
Instructions
- Preheat oven to 325°F. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
- Pour ⅓ of this mixture over each pie crust. (This was approximately 1⅓ cups of the filling into each crust.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture evenly between the two pies and use a spatula to smooth it across the cheesecake layer.
- Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/21/13 – recipe notes and photos updated 10/26/22}
Can I make this ahead at Christmas and freeze it. It looks fantastic. I can’t wait to try it.
I honestly don’t recall if I’ve ever frozen this one. I’m guessing it will be just fine.
This recipe does not say what size pie pan to use
This can be made in an 8, 9, or 10 inch pie pan. The thickness of the pie will be slightly different for the different sizes.
Sounds great, but what do I do with the other 1/3 of the cheesecake mixture? the instructions say add 1/3 to each pie? If I only need 2/3–can I leave out the third block of cream cheese?
Hi Rena, you will stir the rest of the ingredients into the remaining 1/3 of the filling. Enjoy!
I assume if I only want 1 pie, I cut the recipe in half??
That will work perfectly, Kristen.
or you get a larger form and make a beast
I may have missed it, but am I to bake the crust before the filling?
This crust does not require pre-baking, Janine.
Could this recipe be made into mini cheese cakes?
I don’t know why not, if you have a pan or cupcake holders for that, Colleen. I bet it would work great.
I made this recipe last year for thanksgiving. Everyone agreed, these pies were the favorite part of the meal! So easy and delicious! It was the first thing asked for when this years menu was brought up in conversation.
Yay! I’m so glad you liked them.
Excellent dessert with rave reviews from dinner guests. Will make again soon!
I’m happy to hear it!
I want to make this for thanksgiving but was wondering can I use Libby’s pumpkin pie filling for the pumpkin layer? If so would I add in the evaporated milk & eggs or just use the filling? Anyone know? Thanks! 😊
You can use Libby’s. No need for anything else.
Can I make this with pumpkin pie mix instead of the puree
I have not tried it that way, Reba. However, it should work fine for you.
So easy and so delicious!!! This has become our Thanksgiving go to. Because it needs to be chilled, it’s perfect made the day before.
Agreed, Sarah. This is a great Thanksgiving dessert. Happy baking!
instead of 2 pies can you put the whole thing in a springfo pan?
I’m not sure how that would hold up over time, but if you’re making the pie in the short term, it’s worth a try. Let me know how it turns out!
Do you think this would work in a 9×13” pan or should it be bigger? Looks delicious!
As this makes two average size pies, it should work nicely in a 9×13. Enjoy!