Easy Pumpkin Cheesecake Pie

This easy Pumpkin Cheesecake Pie has a creamy cheesecake layer on the bottom and a classic pumpkin pie layer baked right on top, all in one premade deep-dish crust. It’s the perfect fall dessert for Thanksgiving dinner, a church potluck, or a regular weeknight when you’re craving all things pumpkin. 

Easy Pumpkin Cheesecake Pie

​If you enjoy pumpkin pie around the holidays, you need to try this amped-up pumpkin pie with a cheesecake layer.

The bottom is sweet, creamy cheesecake and the top tastes just like the traditional pumpkin pie you grew up on. They bake together into one yummy pie, and I love, love, LOVE that it happens in a fraction of the time a regular cheesecake takes.

Also, I use a premade crust. Of course, if you have a favorite homemade pie crust and you have time to make it, go for it! But I’m not great at pie crust, so I use a premade one. Both make a delicious pumpkin dessert.

This is one of those recipes that looks fancy on the dessert table and takes about 20 minutes of actual work. And easy desserts are one of my favorite things!

Why You’ll Love This Recipe

No water bath and no springform pan. Traditional cheesecake means wrapping a pan in aluminum foil, hauling a roasting pan full of hot water in and out of the oven, and praying nothing leaks. Not here. This one bakes in a pie pan like any other pie, which is exactly why I make it instead of a full cheesecake when the holidays get busy.

It’s two of everybody’s favorite desserts in one slice. The cheesecake layer is rich and creamy, the pumpkin layer is warm and spiced, and together they’re such a delicious combination. Nobody has to choose, and you only have to bake one thing.

It’s genuinely easy. You need two bowls, a mixer, and a whisk. Anybody can make this pie, including beginner bakers.

Tools Needed

Just a few basics, and you probably already have them. 

• Electric mixer (a hand mixer works great, or a stand mixer with the paddle attachment)
• Large bowl
• Whisk
• Rubber spatula
• Premade deep dish pie crust
• Baking sheet
• Wire rack

Ingredients

Here’s what goes into this pumpkin cheesecake pie, plus a few notes in case you want to swap something out.

• Premade 9-inch deep-dish pie crust … a refrigerated crust pressed into your own pie dish works just as well, and so does a graham cracker crust
• Cream cheese … full fat, softened to room temperature 
• Granulated sugar 
• Vanilla extract 
• Large eggs 
• Pumpkin puree (not canned pumpkin pie filling)
• Light brown sugar
• Pumpkin pie spice … store-bought is perfect or homemade pumpkin pie spice
• Heavy cream 

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Pumpkin Cheesecake Pie

The trick to this pie is chilling the cheesecake layer for a few minutes before the pumpkin goes on top. That’s what keeps your two pretty layers from turning into one muddy layer.

1. Preheat your oven to 400°F and move your oven rack to the center position. Set the unbaked pie shell on a baking sheet so it’s easy to move in and out.
2. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until it’s light and fluffy. Scrape down the sides of the bowl once or twice so you don’t end up with lumps.
3. Add 1 teaspoon of vanilla and 1 large egg, then mix on low speed until well combined. Low speed here keeps you from whipping a bunch of air into the cream cheese mixture, which is what causes cracks later.
4. Pour the cheesecake mixture into the unbaked pie crust and spread it gently to the edges.
5. Move the pie to the freezer to chill for about 15 minutes while you make the pumpkin layer. Don’t skip this part.

6. In another large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and the remaining 1 teaspoon of vanilla.
7. Add the remaining 2 eggs and the heavy cream, and whisk until the pumpkin cheesecake pie filling is smooth.
8. Take the pie out of the freezer and gently spoon the pumpkin mixture over the top of the cheesecake layer. Go slow and spoon it in a few spots at a time so the layers stay separate. Pouring it all in one place will push right through.
9. Bake at 400° for 15 minutes, then lower the oven temperature to 350° and bake for another 45 to 50 minutes. Try not to open the oven door while it bakes.

10. The center will still be jiggly when it’s done, but it shouldn’t look liquid. If you’re not sure, give it 5 more minutes of baking time.
11. Let the pie cool completely on a wire rack, then refrigerate it for at least 4 hours before slicing.

Pro Tips

• Use room temperature cream cheese to avoid a lumpy cheesecake mixture (set it out an hour before you start).
• Mix on low to avoid too much air in the creamy filling.
• Cover the edges of the crust with strips of aluminum foil if they start browning too fast.
• For best results, make this pie the day before serving. It slices so much prettier after a full night in the fridge.
• Run your knife under hot water and wipe it between slices for clean cuts.

Variations

Graham cracker crust. Crush graham crackers in a food processor (or drop them in a zip-top bag and go at it with a rolling pin), stir the crumbs with melted unsalted butter and a spoonful of sugar, then press into your pie pan and bake for about 8 minutes before filling.

A little tang. Whisk a couple of tablespoons of sour cream into the cream cheese mixture for a flavor that’s closer to a classic cheesecake recipe.

Serving Suggestions

Serve slices cold or just barely cool, with a big dollop of fresh whipped cream on top of the pie. A scoop of vanilla ice cream alongside is never a bad idea either, and a drizzle of caramel sauce makes it feel like a restaurant dessert.

Storage Instructions

Cover the cooled pie with plastic wrap and keep it in the refrigerator for up to 4 days. The texture actually gets better on day two.

To freeze it, chill the pie completely first, then wrap it in plastic wrap and a layer of aluminum foil. It’ll keep for up to 2 months. Thaw it overnight in the fridge before serving.

FAQs

Do I need a water bath for this pumpkin cheesecake recipe?

Nope! That’s the best part. The pumpkin layer protects the cheesecake layer while it bakes, so you get a creamy cheesecake texture without any of that fuss.

Can I use pumpkin pie mix instead of canned pumpkin?

Stick with pure pumpkin for this one. Pumpkin pie mix already has sugar and spices added, so it would change the recipe.

Why did my pie crack on top?

Usually it’s too much air beaten into the pie or it was in the oven too long. Cracks don’t hurt the flavor one bit, and a little whipped cream covers everything. 🙂

Can I make this ahead for Thanksgiving?

Absolutely, and I’d encourage it. Make it a day or two ahead, keep it covered in the fridge, and cross one thing off your holiday list early.

Do the layers really stay separate?

They do, as long as you chill the cheesecake layer in the freezer first and spoon the pumpkin mixture on gently. You’ll see two beautiful layers when you cut into it.

More Fall Recipes

• Easy Pumpkin Pancakes (Fluffy Pumpkin Spice Pancakes)
• Easy Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream
• Pumpkin Cream Cheese Dip
• Pumpkin Chocolate Chip Muffins
• Pumpkin Bread Bottom Cheesecake
• Apple Crumble Pie
• Apple Crumble Muffins (Cinnamon Muffins)