Layered Pumpkin Cheesecake Pie

I came up with a recipe to combine my all-time favorite desert (cheesecake) with a classic holiday staple (pumpkin pie).  This was an experimental recipe for me, and my in-laws joked that I was using them as a guinea pig when I confessed to them this was a first time for me, but soon the were speechless because they were too busy gobbling up the desert!

Layered Pumpkin Cheesecake Pie

Print Recipe

You love cheesecake (and how could you not). But for some holidays you feel you should have pumpkin pie to keep tradition... Why not combine the two classics to make one desert that satisfies all of your holiday taste buds.

• CourseDesert
• CuisineAmerican

Servings	Prep Time
8 slices	30 minutes

Cook Time	Passive Time
1 hour	2 hours

Servings Prep Time 8 slices 30 minutes

Cook Time Passive Time 1 hour 2 hours

Layered Pumpkin Cheesecake Pie Print Recipe You love cheesecake (and how could you not). But for some holidays you feel you should have pumpkin pie to keep tradition... Why not combine the two classics to make one desert that satisfies all of your holiday taste buds. CourseDesert CuisineAmerican Servings Prep Time 8 slices 30 minutes Cook Time Passive Time 1 hour 2 hours Servings Prep Time 8 slices 30 minutes Cook Time Passive Time 1 hour 2 hours

Ingredients

Crust

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Butter Melted

Cheesecake

• 16 oz Cream Cheese softened
• 2 Egg(s)
• 1/8 tsp Ground Cinnamon
• 3/8 cup Sugar

Pumpkin Pie

• 2 Egg(s)
• 15 oz Pumpkin (not pumpkin pie mix)
• 1/2 cup Sugar
• 1 tsp Ground Cinnamon
• 1/8 tsp Ground Ginger
• 1/8 tsp Ground Cloves
• 1/2 tsp Salt
• 12 oz Evaporated Milk

Topping

• 8 oz Whipped Topping

Servings: slices

Instructions

Crust

1. Combine graham crumbs and butter.
2. Press into a 9 inch round cake pan, pushing it up onto the sides as well.

Cheesecake

1. Beat the cream cheese, sugar and ground cinnamon with a mixer until blended.
2. With the mixer on low, add the eggs one at a time. Let the first egg blend in before adding the second. Continue blending until the eggs are mixed in and you have a a smooth texture. However you don't want to over beat, so once you get the right texture it's time to stop.
3. Carefully pour the cream cheese mixture over the graham cracker crust, spreading it evenly while not disturbing the crust.

Pumpkin Pie

1. Slightly beat the eggs with a wire whisk in a large bowl.
2. Add to the eggs the pumpkin, sugar, cinnamon, ginger, cloves, salt, and evaporated milk, continuing to beat until well mixed and smooth.
3. Carefully spoon the pumpkin mixture on top of the cheesecake. The pumpkin will be runny, and your cheesecake should be slightly solid, but if you were to just pour the pumpkin onto the cheesecake it'll break the separation of the two layers. So carefully spoon it into the pan.
4. Bake the pie in a 425°F oven for 15 minutes.
5. Dial the temperature on the oven down to 350°F and continue baking for an additional 45 minutes. The pie is done when a toothpick stuck in comes out clean.
6. Place the pie on a cooling rack to cool completely - approximately 2 hours. Refrigerate if you are not going to serve immediately.

Recipe Notes

• I used whole graham crackers and crushed them by hand and with a spoon in a bowl. This worked well, but it is a bit time consuming. The benefit of this over buying graham cracker crumbs though, is you only need about 1/3 of a box and thus you have some left over graham crackers to eat!
• I used a stand mixer, but a hand mixer will do the trick as well.