Pumpkin Cheesecake Pie

Pumpkin Cheesecake PieI have been on a pumpkin dessert kick the last few days.  Maybe it was having two different friends post tempting pictures on Facebook or maybe it was because my daughter (who loves all thing pumpkin) was going to be home for a few days. Whatever the reason, my family has benefited from this pumpkin obsession.

My wife’s cousin Jim recently shared a photo of a layered pumpkin cheesecake, and as soon as I saw it I said “That’s something I just have to try”.  The photo showed a rich layer of white cheesecake topped with a beautiful orange pumpkin topping. Turns out the top layer is a combination of the cheesecake mixture combined with pumpkin purée (and a few spices to boot).  I tried to keep the calories down by using low fat cream cheese and a low fat crust, but at the end of the day it WAS a dessert.

The photo Jim shared showed a very think cheesecake layer topped with a thinner layer of the pumpkin mixture. As you see from my picture those proportions are reversed. When I make this next I am going to experiment by putting twice the amount of cheesecake mix into the bottom before making the pumpkin mixture for the top. However you make it this is a definite dessert to try, and might even find its way to our Thanksgiving table this year.

Recipe: Pumpkin Cheesecake Pie


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg


  1. Preheat oven to 325 degrees F
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.  See Chef’s Note
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

Chef’s Note:
While the recipe calls for 1 cup of the cream cheese to spread into the bottom of the crust I’d recommend using 1 1/2 (or even 2) cups as your base layer. This will result in a thicker more defined base and a sharper pumpkin flavor in the top layer.

Recipe from Brandy Sartain Harris.

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