A creamy pumpkin cheesecake pie perfect for the holidays!
We recently had a church activity with the girls I work with in the Young Womens program. All of the adult leaders were asked to bring a pie. I don’t love plain pumpkin pie but pumpkin cheesecake? Oh ya! I searched around pinterest for a pumpkin cheesecake and found this recipe. Here are the reasons you should make this pie: 1. it is really easy to make 2. it is delicious 3. it makes 2 pies in one go! I was able to leave 1 pie at home for my family and take one to the activity. My husband and kids were pretty happy about that!
The next time I make this I want to try to make the whole recipe or 2/3 of it and bake it in a springform pan. This would make it thicker more like a cheesecake than a pie. I’ll let you know how I like it when I do.
If you are not totally confident making a pie or want something that is easy, this is it! You could even make it and not tell your family there is a cheesecake layer hiding underneath the pumpkin for a fun surprise 🙂
Pumpkin Cheesecake Pie
Pumpkin layered cheesecake pie with a graham cracker crust.
- FOR THE CRUST:
- 1½ cups graham cracker crumbs
- ¼ cup butter, melted
- 2 T. brown sugar
- 1 tsp. cinnamon (optional)
- 1 T. water, if needed
- FOR THE PIE:
- 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)
- Preheat oven to 325 degrees.
- 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.
- Press the crumb mixture into 2 pie pans.
- Beat the cream cheese and sugar with a mixer until it is smooth.
- Add the vanilla and eggs.
- Gently spread ⅓ of the mixture onto each pie crust. (This is about 1⅓ cups per pie)
- Stir in the pumpkin and pumpkin pie spice to the remaining filling.
- Divide the mixture between the 2 pies using a spatula. Smooth it across the cheesecake layer until it's nice and smooth.
- Bake for 35-40 minutes or until the center looks almost set. If you insert a knife it should come out mostly clean.
- Cool the pies on a cooling rack until room temperature. Refrigerate for 2-3 hours or overnight.
- 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 source: adapted from Barefeet in the Kitchen