Make pumpkin pie a little extra special by adding a layer of cheesecake on the bottom!

Total Time: 1 hour, 20 minutes
Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

I do not like pumpkin pie. Well, then why am I posting a pumpkin pie recipe?

Because I like this pumpkin pie. It is the only pumpkin pie that I will eat and I have been eating it for years.

Pumpkin Cheesecake Pie

Because I really love this pumpkin cheesecake pie, I have tried many different pumpkin pie recipes over the years. I kept thinking that if I liked pumpkin cheesecake pie that I would somehow miraculously like regular pumpkin pie.

Well, that is not the case. I don't know what it is either, I just cannot eat regular pumpkin pie.

Pumpkin Cheesecake Pie

I have been making this pumpkin cheesecake pie for years, though. For as long as I can remember this recipe has been on our Thanksgiving table and even sometimes shows up at our Christmas feast, too.

It's such a simple pie to make and all your guests thing that you spend hours slaving over the hot oven to make a gorgeous layered pie. the cheesecake on the bottom is the perfect amount to not make it a complete cheesecake taste while also keeping the pumpkin to a manageable level for those that don't like pumpkin pie… like me!

Pumpkin Cheesecake Pie

Make pumpkin pie a little extra special by adding a layer of cheesecake on the bottom!

Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
Yield: 1 pie
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Ingredients

  • 1 (9 inch) pastry crust

Cheesecake:

  • 1 (8 oz) package cream cheese full fat
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg

Pumpkin Pie:

  • 1 1/4 cups pumpkin purée
  • 1 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat oven to 350 degrees F and prepare pie pan by lining with pastry crust.
  2. In a small bowl, cream together cream cheese, sugar, vanilla, and egg until well blended. Spread into bottom of pastry shell.
  3. In another bowl, combine pumpkin puree, evaporated milk, sugar, egs, cinnamon, ginger, and nutmeg until combined. Carefully pour over cream cheese mixture.
  4. Bake at 350 degrees F for 1 hour, 5 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely and serve!

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie - JenniferMeyering.com

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