Pumpkin Cheesecake Pie

If you want a fall dessert that’s a little different from traditional pumpkin pie, give this pumpkin cheesecake pie a try. It has all the warm pumpkin spice flavor we look forward to every autumn, with a smooth pumpkin filling and a rich layer of cheesecake underneath.

The pumpkin layer and the cheesecake layer bake together inside a flaky pie crust, giving you the best of both classic fall desserts. The pumpkin and cheesecake layers make it a little more special than an everyday pie, while still keeping all those familiar pumpkin spice flavors we look for in a fall dessert.

Homemade Pie Crust

You can certainly make this pumpkin cheesecake pie with a premade deep dish pie crust, but if you are already making two delicious fillings, I think a homemade pie crust is worth the extra effort.

This easy homemade pie crust is flaky and tender, and it pairs well with the creamy cheesecake and pumpkin filling.

Pumpkin Cheesecake Pie Ingredients

Pie Crust Ingredients

Cheesecake Filling

Pumpkin Filling

How to Make Pumpkin Cheesecake Pie

Step 1: Make the Pie Crust

In a large bowl, add 2 cups of flour and 1/2 teaspoon of salt. Stir to combine. Cut in 2/3 cup of lard until the mixture is crumbly and the lard is broken down into pieces about the size of peas.

Add 6 tablespoons of cold water and gently bring the mixture together to form a dough. If needed, add a little more water, one tablespoon at a time, until the dough holds together.

Lightly flour your counter and roll out the pie dough. Transfer it to a 9-inch deep-dish pie plate and flute the edges.

Place the prepared pie crust in the refrigerator while you make the cheesecake and pumpkin fillings.

Preheat the oven to 400°F.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat together 8 ounces of softened cream cheese and 1/3 cup of granulated sugar until light and fluffy.

Add 1 teaspoon of vanilla extract and 1 large egg. Beat again until the mixture is smooth and well combined.

Remove the prepared pie crust from the refrigerator. Pour the cheesecake filling into the crust and spread it evenly over the bottom.

Place the pie in the freezer for about 15 minutes while you prepare the pumpkin filling. Chilling the cheesecake layer helps keep the two fillings separate when the pumpkin mixture is added.

Step 3: Make the Pumpkin Filling

In a large mixing bowl, whisk together 15 ounces of real pumpkin puree, 2/3 cup of brown sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice.

Add the remaining 2 eggs and 1/2 cup of heavy cream. Whisk until the pumpkin filling is smooth and well combined.

Remove the pie from the freezer. Gently spoon the pumpkin filling evenly over the chilled cheesecake layer, taking care not to disturb or mix the two layers.

Step 4: Bake the Pumpkin Cheesecake Pie

When baking a deep dish pie like this, it is common for the edges of the pie crust to darken before the filling is fully baked, so keep an eye on it as it bakes. If the crust starts to get too dark, loosely cover the edges with aluminum foil and continue baking until the pie filling is cooked through.

Place the pumpkin cheesecake pie in the preheated 400°F oven and bake for 15 minutes.

Reduce the oven temperature to 350°F and continue baking for another 45 to 50 minutes.

The center of the pie should still have a slight jiggle when you gently move the pie plate, but it should no longer look liquid. If needed, bake for another 5 minutes and check again.

Step 5: Cool and Chill the Pie

Remove the pumpkin pie cheesecake from the oven and place it on a wire rack to cool.

Let the pie cool at room temperature until it is no longer warm, about 1 to 2 hours. Placing a warm pie directly into the refrigerator can cause condensation to form on the surface and may cause the filling to crack.

Once cooled, place the pie in the refrigerator for at least 4 hours before serving. Chilling the pie gives the separate layers time to set and makes it easier to slice.

Cover the pie once it is completely chilled.

Serve with Whipped Cream

Whipped cream is completely optional, but it makes a lovely finishing touch for this pumpkin cheesecake pie.

After making a homemade pie crust and two separate fillings, I think it is perfectly reasonable to take a shortcut and serve it with store-bought real whipped cream. But if you’d rather make your own, homemade whipped cream only takes a few minutes.

And although a nice dollop of whipped cream looks pretty on each slice, whipping cream can also come in handy if you have a few cracks in the pumpkin layer. Just spread it over the entire surface of the pie, and who’s to know?

Homemade Whipped Cream Recipe

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Pour the cold whipping cream into a chilled mixing bowl. Beat until soft peaks form.

Add the powdered sugar and continue beating until stiff peaks form. Add the vanilla and beat just until combined.

Spoon or pipe the whipped cream over each slice just before serving.

How to Store Pumpkin Cheesecake Pie

Because this pie contains cream cheese, eggs, and cream, it should be stored in the refrigerator.

Once the pie is completely chilled, cover it well and keep it refrigerated. It will keep well for about 3 to 4 days.

I don’t recommend freezing this pie because the texture of the pumpkin and cheesecake layers can change after thawing, and the crust may become soft.

For the neatest slices, keep the pie cold and only take it out of the refrigerator when you are ready to serve it.

I love homemade pumpkin pie, and it is still my all-time favorite dessert, but it is good to offer something a little different sometimes. I hope you enjoy this pumpkin cheesecake pie as a special variation on the traditional fall favorite.

Pumpkin Cheesecake Pie

A layered pumpkin cheesecake pie with a creamy cheesecake layer, spiced pumpkin filling, and flaky pie crust.

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cooling Time 5 hours hrs

Total Time 6 hours hrs 35 minutes mins

Ingredients

  

1x2x3x

Pie Crust

• 2 cups all-purpose flour
• ½ teaspoon salt
• ⅔ cup lard
• 6 tablespoons cold water plus more if needed

Cheesecake Filling

• 8 oz cream cheese softened
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

Pumpkin Filling

• 15 oz pumpkin puree
• ⅔ cup brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 2 large eggs
• ½ cup heavy cream

Homemade Whipped Cream, Optional

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 400°F.
• In a large bowl, stir together the flour and salt. Cut in the lard until the mixture is crumbly and the lard is in pieces about the size of peas.
• Add 6 tablespoons of cold water and gently bring the mixture together to form a dough. If needed, add a little more water, 1 tablespoon at a time, until the dough holds together.
• Lightly flour your counter and roll out the pie dough. Transfer it to a 9 inch deep dish pie plate and flute the edges. Place the prepared crust in the refrigerator.
• To make the cheesecake filling, beat the softened cream cheese and granulated sugar until light and fluffy. Add the vanilla extract and egg, then beat until smooth and well combined.
• Pour the cheesecake filling into the prepared pie crust and spread it evenly over the bottom. Place the pie in the freezer for about 15 minutes.
• To make the pumpkin filling, whisk together the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Add the eggs and heavy cream and whisk until smooth.
• Gently spoon the pumpkin filling over the chilled cheesecake layer, taking care not to mix the two layers.
• Bake at 400°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 45 to 50 minutes. If the crust edges begin to get too dark, loosely cover them with aluminum foil.
• The center should have a slight jiggle when gently moved but should no longer look liquid. If needed, bake for another 5 minutes until the filling is cooked through.
• Remove the pie from the oven and cool on a wire rack for 1 to 2 hours. Refrigerate for at least 4 hours before serving.
• For the optional whipped cream, beat the cold heavy whipping cream in a chilled bowl until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Add the vanilla extract and beat just until combined. Spoon or pipe over the pie just before serving

Notes

• Be sure to use pumpkin puree, not pumpkin pie filling.
• If the pie crust edges begin to brown too quickly, loosely cover them with aluminum foil while the pie finishes baking.
• Let the pie cool completely before refrigerating, then chill for at least 4 hours for the neatest slices.
• Store leftovers covered in the refrigerator for 3 to 4 days.
• A premade deep dish pie crust can be used instead of homemade.

Save this pumpkin cheesecake pie to your Thanksgiving dessert board so you have it ready when you want a special twist on traditional pumpkin pie. It is perfect for Thanksgiving when you want a dessert that feels familiar but a little more special.

More Fall Pie Recipes

Grandma’s Classic Pumpkin Pie Recipe

For a traditional choice, try my tried and true classic pumpkin pie recipe. It is a decades old family favorite I still make every fall.

30 Fabulous Pie Recipes for Fall

For even more ideas, take a look at my 30 Fabulous Pie Recipes for Fall. It is full of cozy pie recipes that are perfect for autumn baking and Thanksgiving.

Apple Slab Pie Recipe

My Apple Slab Pie Recipe is perfect for fall baking and makes a large batch, so it is also a great recipe to make ahead and freeze for fall lunches.