An easy to make pumpkin pie cheesecake that has a layer of pumpkin pie on top of a layer of cheesecake and baked on a graham cracker crust.
Can’t decide between cheesecake or pumpkin pie for dessert? Or looking for an easy homemade pie that is sure to impress? Then make this pumpkin pie cheesecake! It is super easy – but make sure your cream cheese and eggs are all room temperature. Cold cream cheese equals a lumpy batter.
Pumpkin Pie Cheesecake
Print RecipeIngredients
- CRUST:
- 1/2 cup of unsalted butter, melted
- 3 cups finely ground graham cracker crumbs
- 1/3 cup brown sugar, packed
- 1/2 teaspoon salt (omit if using salted butter)
- CHEESECAKE LAYER:
- 16-ounces cream cheese, room temperature
- 2 eggs, room temperature
- 1/2 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract (I used Rodelle Baker’s Extract)
- PUMPKIN LAYER:
- 1 (15-ounce) can pure pumpkin (not pumpkin pie mix)
- 1 cup evaporated milk
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar, packed
- 1/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
Preheat oven to 350-degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with baking spray. Set aside.
CRUST: stir together the melted butter, graham cracker crumbs, sugar and salt until combined.
Pour into an even layer on the bottom of the prepared pan and press the mixture firmly onto the bottom of the pan.
CHEESECAKE LAYER: using an electric mixture, beat the cream cheese until creamy. Scrape the sides of the bowl down and add each egg one at a time, mixing until combined. Add sugar, flour and the vanilla and mix until combined. Do not over mix on high - mix just until creamy. If you have lumps in your batter, you can pour the mixture through a metal sieve. Gently pour over crust.
PUMPKIN LAYER: in a clean bowl, mix together the pumpkin and milk until creamy. Mix in the eggs one at a time. Add the vanilla extract, both sugars, flour, cinnamon, nutmeg and salt and mix until combined, smooth and creamy.
Gently pour mixture on top of the cheesecake mixture in an even layer.
Place a rimmed baking dish on the lower oven rack, in case of any spillage and bake in 350-degree oven for 75-80 minutes on the middle rack, or until set. Pie should still be a little jiggly but not runny or raw in the center. Allow to cool on the counter for an hour. Once cooled, remove from pan and place in the refrigerator to cool completely, lightly covered with plastic wrap.
Once cooked, cut into desired sized slices and serve with whipped cream or ice cream (optional).
Notes
Store in the refrigerator, lightly covered. Best if eaten within 2-3 days.
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