Cheesecake Pumpkin Pie

Quick and easy pumpkin pie with a creamy and delicious cheesecake layer!

Servings

Calories 1178kcal

Author Sara

Preheat oven to 325 degrees Fahrenheit.
In a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth.
Blend in eggs one at a time.
Remove 1 cup of batter and spread onto bottom of crust.
Set crust aside.
Add pumpkin and pumpkin pie spice to remaining batter and stir gently until well-blended.
Spread over cream cheese batter.
Bake in oven 35-40 minutes or until center is almost set.
Allow to cool, then refrigerate for 3 hours or overnight.
Garnish with whipping cream.

Room Temperature Ingredients: Make sure your cream cheese is fully softened to room temperature before beginning the recipe. This ensures a smooth and creamy texture in your cheesecake filling without any lumps. Leave the cream cheese out at room temperature for about 30–60 minutes before using, or microwave it for short intervals if you're in a hurry.
Layering Technique: When spreading the batter into the Graham cracker crust, use a gentle hand to avoid disturbing the crust. Start by spreading a layer of plain cream cheese batter on the bottom, then carefully add the pumpkin-spiced batter on top. This layering technique creates a beautiful contrast of flavors and textures in every slice of your cheesecake pumpkin pie.
Proper Cooling and Refrigeration: After baking, allow the cheesecake pumpkin pie to cool completely at room temperature before transferring it to the refrigerator. This gradual cooling process helps prevent cracks on the surface of the cheesecake. Once cooled, refrigerate the pie for at least 3 hours, preferably overnight, to allow it to set fully and develop its flavors. Garnish with whipped cream just before serving for a delightful finish.