Pumpkin Cheesecake Pie with Streusel

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The Pumpkin Cheesecake Pie with Streusel topping elevates the classic Thanksgiving pie to new levels.

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.

One last pumpkin recipe of the season for all of you who are still trying to plan your Thanksgiving menus. And this one will be a favorite.

It’s still traditional while being unique and delicious. 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 book has some of my favorite recipes and so many memories inside.

How to make a layered pumpkin cheesecake pie

This makes a big pie and the recipe calls for using a deep dish pie plate. Please don’t try attempt to use a regular one. I don’t want to ruin your Thanksgiving with a burnt, overflowing mess in your oven. I used a 9.5 inch deep dish pie plate.

Start with the crust. All butter pie crust is the best, but when I’m in a hurry, this cheater oil pie crust does the trick. Next, you’ll make a basic cheesecake filling for the bottom. It’s cream cheese, vanilla, sugar and egg.

Next, is a classic pumpkin pie filling. Pumpkin, eggs, brown sugar, half n half. And of course pumpkin pie spice. And last is a brown sugar streusel, made from butter, flour, pecans and brown sugar.

Because of all the layers, the pie takes a while to bake and cool. Be sure to let it cool completely before slicing so it slices into clean pretty pieces.

This pie, along with my apple streusel pie, is the perfect classic desserts for your Thanksgiving dinner. If you want something even more cheesecake-based, try this Pumpkin Pie Cheesecake.

Let me know if you make this recipe, leave me a rating and tell me how it went in the comments below.

pumpkin cheesecake pie with streusel

Pumpkin Cheesecake Pie with Pecan Streusel

5 from 1 vote
This Pumpkin Cheesecake Pie takes the classic Thanksgiving recipe up a notch. It features a layer of traditional pumpkin pie on top of a rich cheesecake layer. Plus it has streusel on top, pecan streusel. Which makes everything better.
Prep Time: 30 mins
Cook Time: 1 hr
Additional Time: 2 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Servings: 8 pieces

Ingredients 

For the Cheesecake Layer

  • 1 deep dish pie crust
  • 1 – 8 ounce package cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg

For the Pumpkin Pie Layer

  • 1 and 1/4 cups canned pumpkin
  • 1 cup half and half
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

For the Streusel Layer

  • 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, 1/2 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.
  • Meanwhile, 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

Serving: 1piece · Calories: 506kcal · Carbohydrates: 44g · Protein: 8g · Fat: 34g · Saturated Fat: 14g · Trans Fat: 1g · Cholesterol: 115mg · Sodium: 414mg · Potassium: 206mg · Fiber: 2g · Sugar: 26g · Vitamin A: 743IU · Vitamin C: 1mg · Calcium: 105mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 11/1/14 – recipe notes and photos updated 3/16/21}

Still can’t decide what to make for Thanksgiving? Check out:

Caramel Pumpkin Cheesecake and Apple Cranberry Crumb Pie

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  1. Krissy Allori says

    5 stars
    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.

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