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This pumpkin cheesecake pie combines two fall favorites in one: a creamy, tangy cheesecake layer on the bottom and a silky, spiced pumpkin pie layer on top, all baked in a buttery graham cracker crust. It is rich, smooth, and beautifully layered, making it a standout dessert for Thanksgiving and holiday gatherings.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 8 oz (226 g) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 2/3 cup evaporated milk
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Caramel sauce, chopped pecans, or ground cinnamon, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture looks like wet sand.
  2. Press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 to 10 minutes, then set aside to cool slightly. Reduce the oven temperature to 325°F (165°C).
  3. Make the cheesecake layer: In a medium bowl, beat the cream cheese and 1/3 cup granulated sugar until smooth and creamy, about 2 minutes.
  4. Beat in 1 egg and 1 teaspoon vanilla until just combined. Do not overmix.
  5. Spread the cheesecake mixture evenly over the bottom of the warm crust.
  6. Make the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, evaporated milk, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt until smooth.
  7. Slowly and gently pour the pumpkin mixture over the cheesecake layer, pouring over the back of a spoon to avoid disturbing the bottom layer.
  8. Bake at 325°F (165°C) for 55 to 65 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken. Tent the edges with foil if the crust browns too quickly.
  9. Cool the pie on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight, until completely chilled and set.
  10. Just before serving, whip the cold heavy cream with the powdered sugar and 1/2 teaspoon vanilla to stiff peaks. Top each slice with whipped cream and garnish with caramel sauce, pecans, or a sprinkle of cinnamon.

Notes

  • Use 100% pumpkin puree, not canned pumpkin pie filling, which is pre-sweetened and spiced.
  • Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Pour the pumpkin layer slowly over the back of a spoon so the two layers stay distinct.
  • Do not overbake. The center should still have a slight wobble, as it will continue to set while chilling.
  • Cool the pie gradually to help prevent cracks on the surface.
  • Use a hot, dry knife and wipe it between slices for clean cuts.
  • Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving.
  • To freeze, freeze the baked and chilled pie without toppings, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight.
  • Swap the graham cracker crust for a gingersnap crust for extra spice.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cheesecake-pie/