Pumpkin Cheesecake Pie

5 from 6 votes

This is a very simple recipe that results in an unforgettable finish for any meal.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: pumpkin cheesecake pie

Servings: servings - 2 pies / 8 servings each

Calories: 266kcal

Crust Ingredients:
1 1/2 cups graham cracker crumbs about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter melted
2 tablespoons light brown sugar
Pie Ingredients:
24 ounces cream cheese softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

Preheat oven to 325 degrees. 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 1/3 of this mixture over each pie crust. (This was approximately 1 1/3 cups of the filling.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture 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!