Pumpkin Cheesecake Pie
User Reviews
5.0
9 reviews
Excellent
Pumpkin Cheesecake Pie
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Cheesecake and pumpkin pie comes together in this delicious Pumpkin Cheesecake Pie. A cheesecake layer is topped with a pumpkin pie layer, followed by a crumb topping. This pie is perfect for any holiday!
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Ingredients
- 1 Single Pie Crust
- 1 (8 oz) package of cream cheese, softened
- 1/2 cup sugar divided
- 1/2 teaspoon vanilla
- 3 eggs divided
- 1 1/4 cups pumpkin puree
- 1 cup evaporated milk
- 1/2 cup packed brown sugar divided
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter cut into small pieces
- 1 cup Chopped Pecans
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Instructions
- Roll out the pie crust and place it in a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust until needed.
- In a mixing bowl, beat the cream cheese until smooth. Add 1/4 cup of the sugar, the vanilla, and one egg and beat until smooth. Refrigerate for 30 minutes, then spread the mixture in the bottom of the pie crust.
- Preheat the oven to 350ºF.
- In another mixing bowl, combine the pumpkin puree, evaporated milk, the remaining 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Beat until smooth, then carefully pour the mixture over the cream cheese layer.
- Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil or with a pie shield and bake an additional 25 minutes.
- In a small bowl, combine the flour, the remaining 1/4 cup of brown sugar, and the butter. Cut in the butter with a pastry cutter or with a fork until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return the pie to the oven and bake another 10-15 minutes, or until a knife inserted in the middle of the pie comes out clean.
- Cool the pie for 1-2 hours, then transfer to the refrigerator to cool completely.
Notes
- Total time does not include cooling time.
- I like to place the pie on a baking sheet. Not only does this make it so I don't have to worry about the pie making a mess if it cooks over, but it's easier to transfer into and out of the oven. It also makes it easier to not have to worry about spilling as much when you add the streusel topping.
- If you use the scale button on this recipe card, be aware that it only changes the amounts in the ingredients, not in the actual recipe card.
- Recipe adapted from Better Homes and Gardens New Baking Book.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1slice
Calories
326kcal
(16%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Trans Fat
0g
Cholesterol
77mg
(26%)
Sodium
227mg
(9%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 326kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 77mg | 26% |
| Sodium | 227mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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