Pumpkin Cheesecake Pie Recipe

Cheesecake and pumpkin pie combined! A cheesecake layer is topped with a pumpkin pie layer followed by a crumb topping. Perfect for any holiday!

Yield: 12 servings


1 single pie crust
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 slightly beaten egg
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons all-purpose flour
4 tablespoons brown sugar
2 tablespoons cold butter
1 cup chopped pecans


  1. Roll out the pie crust and place in a 9-inch pie plate. Trim and crimp the edges as desired. Set aside.
  2. In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla and beaten egg and beat until smooth. Refrigerate for 30 minutes. Spread the mixture into the bottom of the pie crust.
  3. Preheat the oven to 350ºF.
  4. Visit Pumpkin Cheesecake Pie @ tasteandtellblog.com for full instructions.

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