The Pumpkin Cheesecake Pie with Streusel topping elevates the classic Thanksgiving pie to new levels.
Pumpkin Pie Cheesecake
As much as we love pumpkin recipes, there is always room for one more, right? And this Pumpkin Pie Cheesecake? It just might become your new favorite Thanksgiving dessert.
With a traditional pumpkin pie baked on top of a cheesecake layer, topped with pecan streusel, this pie is a fall dessert dream come true.
This recipe is our family’s twist on traditional pumpkin pie. The recipe comes from my mom’s cookbook.
It’s a big binder with all sorts of recipe clipping glued or wrote onto the pages. When I got married and moved out, one of my sisters copied each page and put together my own binder of recipes.
That cookbook has some of my favorite recipes and so many memories inside.
Layered Pumpkin Cheesecake Pie
First things first, this recipe makes a big pie and the recipe calls for using a deep-dish pie plate.
I don’t want your Thanksgiving dessert ruined with a burnt, overflowing mess in your oven, so listen to this and don’t try to use a regular pie plate. You must use a 9.5-10 inch deep-dish pie plate.
Start with the crust. All butter pie crust is always a great option, but when I’m in a hurry, this cheater oil pie crust does the trick.
You’re going to start by making a basic cheesecake filling for the bottom layer with cream cheese, vanilla, sugar, and egg.
Then you’ll stir together a classic pumpkin pie filling with pumpkin, eggs, brown sugar, half and half, and pumpkin pie spice.
Last you’ll mix up the brown sugar streusel with butter, flour, pecans, and brown sugar.
Because of all the layers, the pie takes a while to bake and cool. Take care to let the pie cool completely before slicing so it slices into clean pretty pieces.
This pie is the perfect classic dessert for your Thanksgiving dinner. If you want something even more cheesecake-based, try this Pumpkin Pie Cheesecake or the Caramel Pumpkin Cheesecake.
All the awesome buttery sweet pecan pie goodness of the classic pie in a cobbler-style dessert that you can stir together in just a few minutes? Absolutely! This Pecan Pie Cobbler was a HUGE win from the very first bite.
This pie is a spectacular Thanksgiving dessert that never fails to wow our guests.
Pumpkin Cheesecake Pie with Pecan Streusel
Ingredients
Cheesecake Ingredients
- 1 deep dish pie crust
- 1 – 8 ounce package cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
Pumpkin Pie Ingredients
- 1 and ¼ cups canned pumpkin
- 1 cup half and half
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Streusel Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons butter
- 3/4 cup chopped pecans
Instructions
- Using your favorite pie crust recipe, make a crust to line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350°F.
- Beat the cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes
- In a separate bowl, stir together the pumpkin, half and half, ½ cup brown sugar, 2 eggs, pumpkin pie spice and salt.
- Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top. Bake in the preheated oven, loosely covered with foil, for 30 minutes. Remove foil and bake for another 30-40 minutes or until the center is just set.
- While the pie is in the oven, stir together the 3 tablespoons of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.
Nutrition
{originally published 11/1/14 – recipe notes and photos updated 8/24/21}
Amber @ Dessert Now, Dinner Later! says
I’m loving the beautiful marbled look on this pie! Great idea!
Ashley | The Recipe Rebel says
This looks totally incredible. Cheesecake AND streusel?! Yes please 😀
Amy | Canary Street Crafts says
Mallory this looks so good! I just posted a roundup of Thanksgiving desserts and oh how I wish I saw this earlier! Pinning and sharing, and I would LOVE for you to link up with us on Thursdays at Your Turn To Shine!
Denise Ball says
How much would it cost for you to make the struesel pumpkin cheesecake feeding a family of 8 before Thanksgiving?
Mallory says
Honestly, I’m not sure, Denise. I’ve never sat down to figure that out.
Anna says
This pie is absolutely delicious! I need another slice asap!
wilhelmina says
This is like the best of the dessert table in one pie! So delicious!
Krissy Allori says
I’m not sure you can add any more deliciousness to this recipe. We loved it and I’ll be making it again for Thanksgiving for sure.
Grace says
Hi! Do I need to pre bake the crust?
Mallory says
No. It’s not necessary.
Simran Sandhu says
Can you make this on just a crumble on the bottom?
Mary says
I have not tried that but I don’t see why not. Let us know if it works for you.
Susan` says
Can this be made ahead and frozen
Mary says
While I haven’t tried freezing this recipe, I typically do not attempt to freeze cheesecakes.