Pumpkin Cheesecake Pie with Streusel

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.

This pie is a spectacular Thanksgiving dessert that never fails to wow our guests.

Pumpkin Cheesecake Pie with Pecan Streusel

5 from 2 votes

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.

Pin Print Review

Prep Time: 30 mins

Cook Time: 1 hr

Additional Time: 2 hrs

Total Time: 3 hrs 30 mins

Course: Dessert

Cuisine: American

Servings: 8 pieces

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

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

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{originally published 11/1/14 – recipe notes and photos updated 8/24/21}