Cheesecake Pumpkin Pie

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.

1. 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.
2. 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.
3. 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. From Pumpkin Bundt Cake with Vanilla Icing to Layered Pumpkin Coffee Cake, I just can’t get enough, 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

5 from 8 votes

Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.

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Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 16 servings – 2 pies / 8 servings each

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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

Calories: 266kcal · Carbohydrates: 20g · Protein: 4g · Fat: 19g · Saturated Fat: 10g · Cholesterol: 85mg · Sodium: 227mg · Potassium: 110mg · Fiber: 1g · Sugar: 15g · Vitamin A: 2492IU · Vitamin C: 1mg · Calcium: 60mg · Iron: 1mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/21/13 – recipe notes and photos updated 10/26/22}