This Pumpkin Cheesecake Pie includes three delicious layers. Creamy cheesecake, pumpkin flavored cheesecake and buttery streusel topping all layered into a traditional pie crust. Pumpkin pie and pumpkin cheesecake unite, it’s a perfect Thanksgiving dessert!

 

We all love a traditional Pumpkin Pie like my New Libby’s Pumpkin Pie and cheesecake lovers would argue a Pumpkin Cheesecake is better. But, why choose just one when you can have both in one? This pumpkin pie is another level of deliciousness.
It’s fall and also “pumpkin season”. Plus, Thanksgiving is just around the corner. Which means it is time to start planning your holiday menus. I know my menu includes quite a few Thanksgiving Pie Recipes and this Pumpkin Cheesecake Pie will be one that is on my list this year. It’s both a cheesecake and a pie. What could be better?

I have shared MANY Thanksgiving Pie recipes over the years (this is my 13th Thanksgiving sharing recipes with all of you). Each year I try to share a new pumpkin pie recipe. My Triple Layer Pumpkin Pie has become quite popular for many readers. I get it, it’s a no bake recipe that is so easy to make. This layered cheesecake pie is just a bit more effort to make and it includes the tastiest buttered oat streusel topping like my Streusel Pumpkin Pie.

Rich, creamy, and smooth cheesecakes are always a showstopper and are always a crowd favorite. They can be a bit intimidating because baked cheesecakes usually require a water bath like my Pumpkin Cheesecake Recipe. This Pumpkin Cheesecake Pie does not require any water bathing so, it’s a bit easier.
No Bake Cheesecakes are so incredibly easy to make. My No Bake Pumpkin Cheesecake is perfect for beginners. But, they lack a bit of the “richness” your achieve from a baked cheesecake.

Ok, let me tell you how I make this comforting pie. I start with a store-bought pie crust to save a bit of time. The deep dish Marie Callender’s frozen pie crusts are my go-to when not making my Easy Pie Crust.
For the cream cheese layer and the pumpkin cheesecake layer, it’s just a few ingredients tossed into a bowl.
The buttery streusel crumb topping is also just a few ingredients combined. Then, it’s mix, layer and then time to bake low and slow. No water bath needed.

Ingredients for Pumpkin Cheesecake Pie

Our Pumpkin Pie Cheesecake uses a lot of classic Thanksgiving or fall dessert ingredients you might be familiar with. You’ve got pumpkin and pie spice as well as butter, brown sugar and oats in our streusel topping mix- everything else is fridge and pantry staples. Give your fridge, freezer, and pantry a quick sweep to make sure you have the following ingredients:

• Cream Cheese – Like most cream cheese desserts, you want this to be softened cream cheese. For best results let sit at room temperature or soften cream cheese in the microwave as a last resort.
• Sugar – Granulated white sugar for today’s pie recipe.
• Vanilla Extract
• Eggs
• Pie Crust – You can either buy pre-made pie crust from the store or make pie crust from scratch. If you need a quick recipe, you can use our Easy Pie Crust– it’s just 4 ingredients! You could use a Homemade Graham Cracker Crust if you choose too!
• Pumpkin Spice – If you just ran out of pumpkin spice, don’t worry! You can pop over to our Homemade Pumpkin Pie Spice recipe and see if you have those spices sitting around.
• Pumpkin Puree – Canned pumpkin puree like Libby’s Pumpkin works fine here and is the most convenient option. NOT Pumpkin Pie Mix.
• Flour – All-purpose flour is best.
• Brown Sugar – We tend to use light brown sugar for our crumbly streusel topping.
• Uncooked Oats – Quick Oats work best for this topping. Do not use instant oats– they don’t hold up and cook the right way.
• Butter – Keep this in the fridge up until you need it to make sure it stays cold.

See recipe card for quantities.

How to make Pumpkin Pie Cheesecake

While we do love our no bake cheesecake recipes on this site, we’re also fans of baked cheesecakes like this one. Thankfully, baking cheesecake isn’t that much harder to do- whip up a cheesecake filling, add it to a crust, and let the oven do the work. In case you need a quick rundown on what you need to do to make our Pumpkin Cheesecake Pie with streusel topping, here’s a step-by-step guide:

• We start by prepping a simple cheesecake filling. To a large mixing bowl, add your softened cream cheese, granulated sugar, and vanilla extract.

• Using a hand or stand mixer, beat everything together until you get a blended, fluffy cream cheese mixture. Once fluffy, crack eggs into mixture and beat to incorporate– mixing eggs in one at a time.

• This will yield a sort of “cheesecake batter.” Measure out about 1-1/2 cups of the cheesecake batter and spread it evenly into the bottom of the pie crust.

• Back over in the bowl with the remaining cream cheese filling, add pumpkin puree and your pumpkin pie spice.

• Use your mixer of choice to beat the pumpkin ingredients into the filling. Carefully pour and spread pumpkin batter over the layer of cheesecake batter– this will result in a layered cheesecake.

• Set the uncooked cheesecake aside. To a seperate mixing bowl, add your streusel topping ingredients– the flour, brown sugar, raw oats, and remaining pumpkin spice. Give a quick whisk to combine before adding pats of cold butter and using a pastry cutter to work everything together into a crumbly topping.

• Spread the crumbly streusel topping evenly across the top of the cheesecake pie. Transfer to an awaiting 325 degree oven.

• Let pie bake for 75-90 minutes– giving an occasional shake to see if the center is almost set. Once pie has finished baking, pull from the oven and let cool completely before cutting, serving, and enjoying!

Storage / Freezing

Storage: Baked cheesecake recipes like this one tend to hold up pretty well once they’re cooked. For best results, put your leftover cheesecake pie in an airtight container and keep in the fridge. You’ll have the best taste and texture if you enjoy within 3-4 days, but it should stay safe to eat for 5-7 days.

Freezing: Cheesecake freezes well too- as long as you take all the right steps. To prep cheesecake for freezing, you can cut into individual slices or keep whole. In either case, wrap well with some combination of parchment, plastic wrap, and/or aluminum foil and keep frozen for 3-6 months. Let thaw in the fridge overnight or at room temperature before enjoying.

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