Pumpkin Cheesecake Pie
Pumpkin layered cheesecake pie with a graham cracker crust.
  • 1½ cups graham cracker crumbs
  • ¼ cup butter, melted
  • 2 T. brown sugar
  • 1 tsp. cinnamon (optional)
  • 1 T. water, if needed
  • 24 ounces cream cheese or 3 (8 ounce) packages
  • ¾ cup sugar
  • 1 T. vanilla
  • 3 eggs
  • ¾ cup pumpkin puree
  • 1 T. pumpkin pie spice
  • sweetened whipped cream (optional)
  1. Preheat oven to 325 degrees.
  2. Mix together the graham cracker crumbs, butter, brown sugar & cinnamon. If it doesn't hold together in your hand after you squeeze a clump in your fist, add 1 T. of water at a time till it does.
  3. Press the crumb mixture into 2 pie pans.
  4. Beat the cream cheese and sugar with a mixer until it is smooth.
  5. Add the vanilla and eggs.
  6. Gently spread ⅓ of the mixture onto each pie crust. (This is about 1⅓ cups per pie)
  7. Stir in the pumpkin and pumpkin pie spice to the remaining filling.
  8. Divide the mixture between the 2 pies using a spatula. Smooth it across the cheesecake layer until it's nice and smooth.
  9. Bake for 35-40 minutes or until the center looks almost set. If you insert a knife it should come out mostly clean.
  10. Cool the pies on a cooling rack until room temperature. Refrigerate for 2-3 hours or overnight.
  11. Top with whipped cream right before serving. Store leftovers covered in the refrigerator.
As with most cheesecakes, it is really important to plan for the chill time. Cheesecake is best when cold.
Recipe by Baked in AZ at https://bakedinaz.com/pumpkin-cheesecake-pie/