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0 from 9 votes

Pumpkin Cheesecake Pie

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!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 326 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 350ºF. 
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.