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. 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
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
{originally published 10/21/13 – recipe notes and photos updated 10/26/22}
Anonymous says
This looks delicious. I love the combination layers!
Tricia @ Saving room for dessert says
I love everything about this pie – a creamy sweet layer of cream cheese, a richly spiced layer of pumpkin and a crispy crust – absolute perfection Mary!
Mallory @ Because I Like Chocolate says
I love the layers, very pretty!
Joshua Hampton (Cooking Classes San Diego) says
How gorgeous, this pie. The layers are just beautiful.
Magnolia Verandah says
Looks lovely and that green plate looks special.
Deborah says
This looks perfect for the holidays, but I don't think I'll be able to wait that long to make it!! 🙂
Barbara Bowens says
I'm not a good baker so I buy this pie whole at Bob Evans.
krista storoy says
Love your recipes!
Cheyrl says
I made this a week ago. DELICIOUS
Anonymous says
I made this! VERY GOOD!
Courtney says
This is so yummy!!! My boyfriend loved it
Anonymous says
Do i use spring form pans or regular pie plates
Mary says
I make this in regular pie pans, but you can certainly use a springform if that is your preference. Enjoy!
Porsche Dillon says
Does it really mean to just use 1/3 of the cheesecake filling in each pie? If that's the case, you'll have 1/3 left over if making two pies. Or does it mean 1/2 in each pie. I find that very confusing.
Mary says
It IS 1/3 of the cheesecake filling in each pie. The remaining 1/3 is stirred into the pumpkin layer. I hope that helps!
Anonymous says
Does the crust go up the sides of the pan or just on the bottom?
Mary says
Just on the bottom. Enjoy!
Jm says
Can I use premade graham cracker pie crust? Midel brand
Melissa says
This is amazing! love it!
Anonymous says
I just want to make 1 pie this time , so how do i split this ?? I will make 2 for Christmas lol !!
Sandra McCollum says
Will be looking forward to a slice on my next visit. This is amazing – and thanks for sharing.
Joan says
What size are the pie dishes? I want to make one pie.
Mary says
This will work in an 8, 9, or 10 inch pie plate. The thickness of the pie will be determined by the pie plate. I used a 10-inch pie plate last time I made this and re-shot the photos.
Anna Nickel says
Is this gluten free recipe?
Mary says
It is if you use gluten-free graham crackers.