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A new twist on traditional pumpkin pie - adding a layer of cheesecake on a graham cracker crust

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.
Course Desert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings 8 slices

Ingredients

Crust

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

Cheesecake

  • 16 oz Cream Cheese softened
  • 2 Eggs
  • 1/8 tsp Ground Cinnamon
  • 3/8 cup Sugar

Pumpkin Pie

  • 2 Eggs
  • 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

Instructions

Crust

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

Cheesecake

  • Beat the cream cheese, sugar and ground cinnamon with a mixer until blended.
  • 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.
  • Carefully pour the cream cheese mixture over the graham cracker crust, spreading it evenly while not disturbing the crust.

Pumpkin Pie

  • Slightly beat the eggs with a wire whisk in a large bowl.
  • Add to the eggs the pumpkin, sugar, cinnamon, ginger, cloves, salt, and evaporated milk, continuing to beat until well mixed and smooth.
  • 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.
  • Bake the pie in a 425°F oven for 15 minutes.
  • 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.
  • Place the pie on a cooling rack to cool completely - approximately 2 hours. Refrigerate if you are not going to serve immediately.

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.