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Layered Cheesecake Pumpkin Pie

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Combine two of your favorite desserts in this easy to prepare Layered Cheesecake Pumpkin Pie! Perfect for Thanksgiving or year round!

A piece of pumpkin pie cheesecake topped with whipped cream and two orange pumpkins in the background

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There is not much in life that can beat a good pumpkin pie, unless that pie is combine with my other favorite dessert-cheesecake!!

I shared a traditional Pumpkin Cheesecake recipe a couple of years ago but this year I put a different twist on it by layering the flavors rather than combining them.  The result is this amazing Layered Cheesecake Pumpkin Pie that will knock your socks off!!

Why I love this recipe

  • it is perfect for making ahead of time so you can reduce stress Thanksgiving day
  • it combines two of my very favorite desserts: pumpkin pie and cheesecake!
  • it has the perfect amount of spice to combine with the rich, creamy cheescake
layered cheesecake pumpkin pie-1

Ingredients

  • cream cheese – full fat for the best flavor
  • sugar
  • eggs
  • prepared deep dish pie crust – can substitute a graham cracker crust if desired
  • pumpkin puree – NOT pumpkin pie filling
  • half and half
  • brown sugar
  • cinnamon
  • ginger
  • ground nutmeg
  • salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl combine cream cheese and sugar on low speed until well blended.
  3. Add 1 egg and continue to mix 2 minutes. Set aside.
  4. In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
  5. Spread cream cheese mixture onto frozen pie crust.
  6. Spoon pumpkin mixture over top of cream cheese.
  7. Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
  8. Cool 30 minutes then refrigerate at least 4 hours prior to serving.
  9. Serve with whipped cream if desired. Store in refrigerator.
layered cheesecake pumpkin pie-2

Variations

  • use a graham cracker crust instead of regular
  • make a gluten free version by using a gluten free pie crust

Please excuse my lack of picture of the full pie-a certain 8 year old thought it was super funny to take a bite right out of the middle before I took pictures!

If you try this recipe please comment and rate it below, I love hearing from you!

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A piece of pumpkin pie cheesecake topped with whipped cream and two orange pumpkins in the background

Pumpkin Cream Cheese Pie


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5 from 3 reviews

Description

Combine two of your favorite desserts in this easy to prepare Layered Cheesecake Pumpkin Pie! Perfect for Thanksgiving or year round!


Ingredients

Units Scale
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 prepared deep dish pie crust
  • 1 cup pumpkin puree
  • 2/3 cup half and half
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl combine cream cheese and sugar on low speed until well blended.
  3. Add 1 egg and continue to mix 2 minutes. Set aside.
  4. In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
  5. Spread cream cheese mixture onto frozen pie crust.
  6. Spoon pumpkin mixture over top of cream cheese.
  7. Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
  8. Cool 30 minutes then refrigerate at least 4 hours prior to serving.
  9. Serve with whipped cream if desired. Store in refrigerator.
  • Prep Time: 15 mins
  • Cook Time: 70 mins
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 281
  • Sugar: 18.7 g
  • Sodium: 259.8 mg
  • Fat: 13 g
  • Carbohydrates: 36.3 g
  • Protein: 5.5 g
  • Cholesterol: 62.8 mg

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9 Comments

  1. This was a huge hit with our restaurant customers. I’ve made it twice there in November. Now I have 2 pies in the oven, one my husband requested for his birthday instead of cake and another for my grown daughter. I gave her half a pie at Thanksgiving (celebrating separately due to covid). She loves it so much she hid it when her cousin came over cause she didn’t want to share it! LOL!






    1. After making the pumpkin version of this pie, I’ve changed it up for spring. All I’ve done is switch out the pumpkin for a fruit pie topping. The first one I did was a mix of cherry and blueberry. Big hit and was sold out within 2 hours! I have to make more because two people ordered whole pies to take home. Thanks so much for such a fast great recipe.






  2. Can I use a pecan shortbread crust, and would I have to bake the crust before filling it? Thanks in advance for your answer from this unschooled baker.?

    1. I’m not familiar with that crust Chris but I would think like any other crust you could just bake it with the pie after filling. Hope that helps! ~Melissa

  3. Do you have to use a frozen pie crust? Would fresh work? I make my own. Or should I freeze the pie crust before filling? Thanks.

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