Mixing two desserts in one this Pumpkin Cheesecake Pie is a fun, tasty and absolutely easy fall recipe that you will fall head over heels for!

Pie and Cheesecake, two delicious desserts, but what if you can’t just choose one? Well then you make this Pumpkin Cheesecake Pie!

Baked into a pie crust you have a bottom layer of delicious creamy cheesecake and then baked on top of that you have your traditional Pumpkin Pie.

Mixing these two desserts together is literally the ultimate combination. You won’t have to choose which one you’ll want a slice of, because you get two for one!

Now I love pie and cheesecake separately, but when they are together it really is a whole other world when we are talking desserts. I love to up my game in that aspect.

This Pumpkin Cheesecake Pie will be the one dessert that you will be wanting to bring to all your fall and holiday gatherings because it is so absolutely delicious and I’m not even being biased.

Some of my other favorite pumpkin desserts include: Pumpkin Bread with Maple Glaze, Pumpkin Bread Pudding and Slow Cooker Pumpkin Hot Chocolate.

WHY THIS RECIPE WORKS:

You can use a pre-made pie crust or choose to make your own homemade crust.
The two layers do not bleed into one another so you have two separate desserts on top and bottom.
With easily available ingredients, this is all homemade and comes together nicely.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Pie crust
Cream cheese
Granulated sugar
Eggs
Vanilla extract
Light brown sugar
Pumpkin pie spice
Ground cinnamon
Fine sea salt
Pumpkin puree
Evaporated milk

HOW TO MAKE PUMPKIN CHEESECAKE PIE, STEP BY STEP:

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 refrigerator while you make the filling.
In a large bowl add the cream cheese.
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 refrigerator for at least 2 hours or best overnight to set.
Slice and serve with whipped cream or topping of your choice.

See, I know that you may think that this Pumpkin Cheesecake Pie looks hard, but in reality it really is an easy dessert, you just pretty much mix, layer and bake!

This is one reason we absolutely love it. There is no two baking processes you get to bake everything all at once and they still stay separate, it’s like magic!

DO I HAVE TO USE STORE BOUGHT CRUST?

Absolutely not! You can easily make your own favorite pie crust at home. We use the store bought because it is easier and quicker, and that is what we are shooting for.

Now we like to use the refrigerated pie crust on this recipe, I have not tried it with a frozen pie crust, but if you do I would get the deep dish one so you have extra room.

HOW LONG DOES THIS NEED TO CHILL?

This is one of those recipes that you will want to plan ahead for, the baking time is shorter than the cooling. You will be cooling it to room temperature which takes about an hour.

Then you will be moving this Pumpkin Cheesecake Pie Recipe into the refrigerator where it will finish setting up. You will want to refrigerate this no less than 2 hours, overnight is best.

So if you want a dessert that you can make the day ahead of time this one is perfect for that!

HOW TO STORE:

This can be stored in the refrigerator covered or individually sliced in airtight containers for up to 5 days.

This can also be frozen! Stored wrapped tightly in saran wrap then foil (we also like to place in a freezer bag) this pie will last for up to 1 month in the freezer.

Defrost in your refrigerator overnight before cutting and eating!

TIPS AND TRICKS:

This calls for pure pumpkin puree, do not confuse it with pie filling!
You can make your own homemade pie crust for this if you like.
If you use a frozen pie crust, get a deep dish and defrost it according to package directions.
This can be frozen, see my tips above.
This is a great dish to make ahead of time, as it needs time to chill. You can make this 24 hours ahead of time.

If you are looking for that perfect pumpkin treat that will satisfy everyone then you NEED to try this Pumpkin Cheesecake Pie, you will not regret it.

Pumpkin Cheesecake Pie