Pumpkin Cheesecake Pie

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Yield: 10 to 12 servings

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We encourage you to try a slice of this striking gold-and-cream-colored layered pie. With its layers of sweet/spicy pumpkin, and smooth, rich cheesecake nestled in a buttery crust, it's won over many a traditional pumpkin pie enthusiast.

Pumpkin Cheesecake Pie

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 to 12 servings
Published: 10/29/2014

Ingredients

Crust

Cheesecake filling

Pumpkin filling

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 15-ounce can pumpkin purée
  • 1 cup light cream or evaporated milk
  • 3 large eggs, lightly beaten

Tips from our bakers

  • Note: If your pie plate is less than 1 1/2" deep, all of the pumpkin filling won't fit. However, if all you have is a shallower dish, just add as much pumpkin as fits, bake the remainder in a custard cup until set, serve with whipped cream, and call it pumpkin pudding!

Directions

1) Preheat the oven to 425°F.

2) Remove the crust from the refrigerator, and allow it to rest at room temperature until it's warm enough to work with, 10 to 30 minutes, depending on how long it's been refrigerated.

3) Flour your work surface, and roll the crust into a 13" round. Transfer it to a pie plate that's at least 9" wide and 1 1/2" deep; a giant spatula works well for this task.

4) Gently settle the crust into the plate, and crimp the edges.

5) To make the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.

6) Stir in the egg, vanilla, and ginger, if you're using it.

7) Spoon the filling into the pie crust.

8) To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices.

9) Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)

10) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4" of the top of the crust. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful.

11) Bake the pie for 15 minutes.

12) Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it's done.

13) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

Yield: 10 to 12 rich servings.

Nutrition information

Serving Size: 1 slice, 166g Servings Per Batch: 10 servings Amount Per Serving: Calories: 381 Calories from Fat: 190 Total Fat: 21g Saturated Fat: 10g Trans Fat: 0g Cholesterol: 118mg Sodium: 362mg Total Carbohydrate: 41g Dietary Fiber: 2g Sugars: 25g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2  All  
  • star rating 12/15/2014
  • sueshepherd3 from KAF Community
  • I made this on Thanksgiving. It was outstanding. Didn't change a thing in the recipe. This is a keeper!
  • star rating 12/03/2014
  • mrmoran from KAF Community
  • Delectable. Many thanks for a terrific-tasting, pretty pie that made me look like a more accomplished baker than, in fact, I am!
  • star rating 11/30/2014
  • Sarah W. from Plymouth, NH
  • This was my first attempt at making a pie other than my usual chocolate, so I followed the recipe very carefully, noting the tip about refrigerating the cheesecake layer. I didn't have it in the fridge for the full 30 minutes, but just until the pumpkin layer was ready. The only alteration I did was as soon as the pie was out of the oven, I sprinkled a small packet of chopped pecans on top, and right before the pie was ready to be served, I drizzled some chocolate magic shell sundae topping over the pecans. It turned out beautiful and delicious! Glad to have found this recipe and I will definitely use it again and again!
  • star rating 11/28/2014
  • graewolf from KAF Community
  • I do not like pumpkin pie but I will make it for my family when we are together. (I am in charge of pie :-) I made 3 this year!) my sister-in-law said it was the best pie she had ever had! Everyone else who had some loved it as well. I must admit I made a mistake and used the whole can of evaporated milk. I wasn't thinking! It was 12 oz, when I only needed 8. :-) it made it more like a mousse. It took a little longer to bake so it was not a big deal. My SIL loved it that way! I used the KAF Classic single pie pastry recipe for the crust. I will definitely make this again!
  • star rating 11/13/2014
  • Catherine from California
  • I made this pie last Thanksgiving, and it was AMAZING! Having never made pumpkin pie OR cheesecake by myself before, it was surprisingly easy (time consuming, but easy), and the results were fantastic. I followed the suggestions in other reviews - refrigerate the cheesecake layer by itself for 30 min before adding the pumpkin. I'll be making two of these this year :)
  • star rating 10/21/2014
  • FRANS from SOUTHEAST PA
  • I MADE THIS USING PUREED FRESH PUMPKIN. I LEFT OUT SOME OF THE SPICES THAT I DON'T CARE FOR; JUST USED THE CINNAMON AND NUTMEG. I AM THE ONLY PUMPKIN PIE FAN IN MY HOUSE SO I THOUGHT HUBBY MIGHT TRY IT WITH THE CHEESECAKE LAYER BUT HE WAS NOT TO BE CONVERTED. I BROUGHT THE REST TO WORK. I LOVE THE COMBINATION OF THE PUMPKIN AND CHEESECAKE LAYERS. THANKS KAF FOR YET ANOTHER NO FAIL RECIPE.
  • star rating 10/17/2013
  • Jade from Stafford, va
  • I made this pie yesterday to use up one of the seven pumpkins we picked at the pumpkin patch the other day! This recipe was in my Bakers Companion book so I gave it a shot. Followed the directions exactly as written. I did not refridgerate the cheesecake layer but still had no problems. Had to bake for about 15 mins longer than directed though. Refridgerated overnight and was perfect the next day. Clean layers, beautiful presentation. The only reason I didn't give it five was b/c I still prefer plain ol' pumpkin pie.
  • star rating 10/14/2013
  • Alissabeth from Alabama
  • Recipe was wonderful! Fairly easy to make, but a few time consuming steps...well worth it though! I had some gluten free pie crust to sample, so I used that instead of making my own from scratch. I added cloves to the pumpkin mix (amount based on canned pumpkin pie recipe) because IMO cloves are a key ingredient in pumpkin pie! I followed the directions for refrigerating the cheesecake before adding the pumpkin and it turned out fine. I think I actually overcooked it a little, as it was still pretty jiggly...ended up with a big crack in the middle. It was a big hit at my monthly moms group!
  • star rating 09/14/2013
  • Darlene from Mobile, Al.
  • This was fabulous! It was gone in 2 days, a very easy recipe to do. Today I am trying it with Cherry pie filing to see if it comes out the same. LOVE IT!!*******
  • star rating 12/21/2012
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