This Pumpkin Cheesecake Pie is a creamy pumpkin dessert with a silky smooth cream cheese layer on the bottom.
Use my Perfect Pie Crust as your starting point and you wont be disappointed!
This is a pumpkin dessert recipe that is super popular with pumpkin pie and cheesecake lovers. And it’s actually pretty simple to make!
Cheesecake Pumpkin Pie
This pumpkin pie variation is similar to my Super Easy Pumpkin Pie, and I use the exact same crust recipe to make it extra simple, although you could easily use a graham cracker crust.
Half sweet pumpkin pie, half creamy cheesecake, it’s a crown jewel for any holiday gatherings. Following the steps correctly is important, but this recipe is very forgiving and tastes amazing!
Cheesecake Pumpkin Pie Ingredients:
Here’s a list of the basic ingredients for a cream cheese pumpkin pie. Full printable recipe below, as always!
- Pie Crust– use the Perfect Pie Crust recipe or use store bought.
- Cream Cheese – softened to room temperature.
- Vanilla extract
- White granulated sugar
- Pumpkin puree – make sure you’re using the 100% pumpkin pureé, not the canned pumpkin pie filling.
- Brown sugar – light
- Pumpkin pie spice
- Salt – just a little!
- Heavy whipping cream – at least 33% fat content
How to make Pumpkin Cheesecake Pie
- Prepare and chill pie crust.
- Make cheesecake filling, then spread evenly into crust and put in freezer to firm up for 15-20 minutes.
- Mix pumpkin pie filling in a large bowl, and GENTLY spoon onto chilled cream cheese filling until evenly spread, being careful not to disturb bottom layer.
- Bake first at a higher oven temperature, then reduce the temperature to finish baking. No water bath needed!
- Chill at room temperature for at least 1 hour, cover, and refrigerate 3-4 hours before slicing for perfect slices.
Tips for making Pumpkin Cheesecake Pie:
I have a few suggestions that will help you in your perfect pie making journey.
- Chill crust & cream cheese filling to help layers stay separate and keep the crust nice and flakey!
- Don’t pour the pumpkin batter, spoon it over cream cheese filling gently so you don’t disturb and mix together the layers.
- Patience! The pie has to cool at room temperature first to prevent cracking, then move to the refrigerator to finish cooling before slicing.
- Use leftover heavy cream from the pie filling to make homemade whipping cream. It’s amazing!
More Canned Pumpkin Recipes
There are SO many delicious recipes with pumpkin pureé! Whether you like savory like Creamy Pumpkin and Acorn Squash Soup or sweet like Pumpkin Pie Spice Waffles, I’m convinced you’ll love these recipes. If you’re looking for pumpkin dessert recipes that are not pie, I have a few more ideas for you!
- Pumpkin Cheesecake Parfaits
- Pumpkin Cinnamon Rolls
- Chocolate Swirled Pumpkin Bars
- Pumpkin Crumb Cake
- Triple Layer Pumpkin Magic Cake – a fan favorite!
This delicious cream cheese pumpkin pie is worth EVERY calorie. I hope you enjoy it as much as we do!
Pumpkin Cheesecake Pie
- 1 (9") pie crust, unbaked
- 8 oz cream cheese, softened
- ⅓ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Pumpkin Pie filling:
- 15 oz pumpkin puree
- ⅔ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 large eggs
- ½ cup heavy cream
- Preheat oven to 400 F°.
- Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan, cover and chill.
- Prepare cheesecake filling with an electric mixer, blending cream cheese with white sugar for 2-3 minutes until smooth and creamy. Add vanilla and egg and mix until smooth, 1-2 minutes.
- Spread cheesecake mixture evenly into chilled crust and put in freezer to chill while preparing pumpkin filling, about 15 minutes.
- Prepare pumpkin filling by mixing together all ingredients except the eggs. Add those one at a time and mix for 2-3 minutes until light and fluffy. Gently spoon over chilled cream cheese filling and spread smooth.
- Place pie on cookie sheet and bake at 400° for 15 minutes, then reduce heat to 350° and bake for an additional 35-40 minutes. Make sure the center of the pie is set and no longer liquid, slight jiggle is fine.
- Remove from oven and cool at room temperature for 1 hour, then cover and move to refrigerator for at least 3-4 hours before slicing.
PIN THIS IMAGE TO SAVE THE RECIPE:
Do you think this could be made without a crust? Like in a cheesecake pan?
Can it be made using canned or real sweet potatoes instead of pumpkin?
I’m thinking canned sweet potatoes would be just fine in place of the pumpkin.
Looking to get different ideas.
Can you clarify the baking process with a graham cracker crust? Thanks!
No problem! Instead of using pie dough, you can use a graham cracker crust. If you’re making a graham cracker crust from scratch just press it into the pie pan and add the fillings as described in the recipe. Then bake according to the recipe. If you’re using a store-bought graham cracker crust just add the filling and bake according to recipe. Hope that helps!
How do you make this with a graham cracker crust?
You give instructions to make a pie crust. The first step of making the entire pie is to heat the oven to 400 degrees. Do I bake the pie crust and then chill it? Or do I make and roll out a pie crust and chill it but do not bake it? Confusing directions. Help!
No need to prebake the pie crust for this recipe. You’ll add the filling to the uncooked pie crust and bake according to directions. Sorry for the confusion!
Ann M Leahy
Is there any way that you can make your photos draggable? When I try to drag it to a recipe file photo box, it doesn’t show a + sign. The only way I can add it is to take a screen shot and drag it from my desktop. Other bloggers seem to have mastered the dragging ability.
I’ve never heard of this before? I would recommend just printing the recipe or pinning it to Pinterest if you’re wanting to save it.