Pumpkin Pie Cheesecake is a perfect ending to a good meal. It’s smooth, creamy and packed with everything you love about pumpkin pie and cheesecake rolled into one sensational dessert!
Preparing a layered dessert may seem complicated, but this simple, stress-free recipe is easier than you can imagine. Prepare the perfect mix of a pumpkin pie and a cheesecake with ingredients like cream cheese, pumpkin puree, and a 9-inch pie crust, to name a few. Before you know it, you’ll have a tasty homemade dessert ready to serve and share with your loved ones.
Pumpkin Pie Cheesecake
I’m a huge cheesecake fan, which is why I love desserts that include a layer of it! Of course, this Pumpkin Pie Cheesecake is one of my favorites because it’s like biting into cheesecake and pumpkin pie simultaneously, and it’s truly amazing! If you want something that you can make to bring to your next family gathering, this is the perfect dessert. Don’t be surprised when you have people asking you how you made something so delicious!
Why You’ll Love This Layered Pumpkin Pie Cheesecake
Easy – Even if you thought making cheesecake was hard, this recipe proves it’s not as difficult as it seems. Try it to see how easy it is to assemble this sweet dessert.
- Creamy – The cheesecake filling is super creamy and will melt in your mouth while you enjoy hints of pumpkin pie in every bite.
Unique – Rather than bringing a regular pumpkin pie or traditional cheesecake, prepare and bring a unique dessert like this one to the family gathering. It gives everyone a chance to try something different yet delicious.
Pumpkin Pie Cheesecake Ingredients
Cream Cheese – You’ll need an 8-ounce container of cream cheese to prepare this dessert.
- Granulated Sugar – Mix your cream cheese with sugar for that sweet touch.
- Pumpkin Puree – Grab a 15-ounce can of pure pumpkin puree for the pumpkin pie layer.
- Pumpkin Pie Spice – You can’t forget this essential spice!
- Ground Cinnamon – Enhance the taste of your pumpkin pie layer by adding some ground cinnamon into the mix.
Pie Crust – You can use a pre-made 9-inch pie crust to prepare this layered dessert.
You can get busy in the kitchen with ingredients like these, preparing an impressively delicious dessert that everyone will love.
Pumpkin Pie Variations
Use any crust you prefer to switch up the flavor of this dessert, including a cinnamon pie crust or chocolate pie crust.
- Drizzle a layer of caramel sauce on your finished Pumpkin Pie Cheesecake to give it that special touch.
Toss some mini white chocolate chip or milk chocolate chip morsels into your cheesecake batter to add a bit of chocolate to this dessert!
Pumpkin Cheesecake Pie Tips
Always leave your cream cheese out to soften before you begin preparing this dessert. It becomes easier to mix and work with when giving the cream cheese time to soften, which is convenient.
- You can enjoy this pie while it’s at room temperature or cold. However, I feel it tastes best when served cold.
You’ll taste more of the pumpkin pie in this recipe than the cheesecake, but it’s fine! The two flavors pair well together to create a unique taste you can enjoy.
Pumpkin Pie Cheesecake FAQs
What brand of cream cheese should I use for this dessert?
Any brand would work. If you’re not sure, Kraft’s Philadelphia Cream Cheese is an excellent choice, and it’s easy to work with!
How long do I need to let this dessert chill before serving?
After allowing it to cool down on a wire rack, place it in the fridge for a minimum of two hours. I like to make it the night before to ensure it’s nice and cold before serving it.
Is it normal for the center of this dessert to look a bit jiggly?
Yes, this is definitely normal. As long as it’s jiggly and not loose, you’re good to go and can expect this dessert to have the ideal texture.
Preparing a Pumpkin Pie Cheesecake from scratch is easier than you think. Follow this recipe to make an incredible dessert that your loved ones can enjoy for any occasion! I love serving this for Thanksgiving rather than traditional pumpkin pie because its so beautiful, different and always a hit!
This pie is WAY better than a traditional pumpkin pie in my opinion because of the cheesecake, it makes it extra smooth and creamy while adding a delicious homemade cheesecake layer to it. The tang from the cream cheese just works so well with the other flavors.
I believe the pie is best served cold, but it can also be enjoyed at room temperature. It does need to be stored covered in the fridge since it is a custard-based pie.
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Pumpkin Pie Cheesecake
Prep Time: 20 minutes
Cook Time: 60 minutes
- 1 9- inch pie crust
For the cheesecake filling:
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg room temp
- 2 teaspoon vanilla extract
For the pumpkin filling:
- 3/4 cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- pinch of fine sea salt
- 15 ounces pure pumpkin puree
- 1 cup evaporated milk
- 3 large eggs room temp
- Preheat the oven to 425°F.
- Place the pie crust into a 9-inch pie dish that is at least 1 & ½ inches deep.
- Place the dish into the fridge while you make the filling.
- In a large bowl with an electric hand mixer, whip the cream cheese until smooth. Add the sugar, egg, and vanilla, mix until smooth.
- Pour the cheesecake filling into the bottom of the pie crust and smooth it out.
- Place in the fridge for at least 30 minutes so it firms up a bit.
- In a large bowl whisk together the brown sugar, pumpkin spice, cinnamon, and salt until combined. Add in the pumpkin, evaporated milk, and eggs until smooth and combined. Very gently pour the pumpkin mixture over the cheesecake mixture. I like to use a large ladle to ladle it over the filling. This is very important as you don’t want the top mixture to disturb the cheesecake filling so you get a nice separation of the fillings for presentation.
- Bake for 15 minutes. Turn the oven down to 350°F.
- Add a pie crust shield or gently lay foil over the crust to prevent too much browning. Make sure any foil does not touch the top of the pie.
- Bake an additional 40-45 minutes until the top of the pie looks set and the middle of the pie is a little jiggly but not loose.
- Let the pie cool completely then place it in the fridge for at least 2 hours or best overnight to set. Slice and serve with whipped cream or topping of your choice.