Pumpkin pie or cheesecake? I'm not particularly good at choosing between the two, which is why I love this Layered Pumpkin Cheesecake Pie. You get creamy vanilla cheesecake topped with a layer of spiced pumpkin cheesecake, all on a buttery graham cracker crust. Best of all, you can make it a day or two before Thanksgiving, which is one less thing to think about when the holiday rolls around.
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What Makes This Different
- A little something for everyone. The vanilla cheesecake mellows the pumpkin flavor just enough that even people who aren't huge pumpkin pie fans can get on board.
- One batter does double duty. Make the vanilla cheesecake filling, set some aside, then add pumpkin and spice to the rest. Two distinct layers without making two separate batters.
- Two crusts worth making. Graham crackers are my original choice, but I've also tested gingersnaps, and they're just as good. The extra spice is a nice change if you're looking for something a little different.
- Thanksgiving dessert, handled. Bake this pie up to two days ahead, then give it 30 minutes on the counter before slicing. I've found that little bit of time makes it much easier to get a clean slice out of the pie plate.
Ingredients and Substitutions
Graham cracker crumbs: Graham crackers are my usual choice, but you can also use gingersnaps. I've tested both crusts, and although each uses 1½ cups of crumbs, the weights are different: 180 g for graham crackers and 216 g for gingersnaps. If you have a kitchen scale, I recommend using it for the most consistent results. Gingersnaps add a little more spice to every bite.
Butter and sugar: Give the crust its sweetness and help hold everything together.
Cream cheese: I'm pretty loyal to Philadelphia full-fat cream cheese when it comes to cheesecake. I think it has the best flavor, and I can count on consistent results. Whatever brand you use, stick with full-fat and let it soften before mixing.
Sour cream: Adds a little tang that balances the richness of the cream cheese.
Eggs and vanilla: Help the cheesecake set and give the vanilla layer its flavor.
Pumpkin puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling. The latter already has sugar and spices added.
Pumpkin pie spice: I used to pull out five different spice jars for this recipe, but I've simplified things with 2½ teaspoons of pumpkin pie spice. Same warm fall flavors, a whole lot less measuring.
How to Make Layered Pumpkin Cheesecake Pie
You only need one cheesecake batter for this recipe. Part stays vanilla, and the rest gets mixed with pumpkin and spice.
Make the Crust
Press the graham cracker mixture into the pie plate, bake briefly and cool.
Make the Cheesecake Layers
Spread some vanilla cheesecake batter over the crust, then add pumpkin and spice to the remaining batter.
Assemble and Bake
Gently spread the pumpkin filling over the vanilla layer and bake in a water bath until the edges are set and the center still has a slight jiggle.
See the recipe card below for complete instructions, baking times and cooling tips.
Before You Make This
A few things I've learned along the way that will help you get those pretty layers and slices that actually make it out of the pie plate in one piece.
Room temperature really does matter. I know it's tempting to start mixing straight from the fridge, but cold cream cheese leaves lumps that are tough to get rid of. Give the cream cheese, eggs and sour cream time to warm up, and scrape down your bowl a few times while mixing.
Give the crust a head start. I used to chill the crust before filling it, but now I bake it for 10 minutes and let it cool for 20. That quick bake helps it hold together and keeps it from getting soggy under the cheesecake.
Easy does it with the pumpkin layer. Spoon the pumpkin batter over the vanilla filling in a few spots before gently spreading it to the edges. An offset spreader works especially well here. You want two distinct layers, not a pumpkin cheesecake swirl.
The water bath is worth it. I know it sounds like an extra hassle, but it's one step I wouldn't skip. It helps the cheesecake bake evenly and reduces the chance of cracking. I've switched to a rimmed sheet pan instead of a roasting pan, and it works well. Just fill it with warm water once it's on the oven rack, then carefully set the pie inside. Much less chance of spilling water all over your kitchen.
Here's the trick for cleaner slices. This one surprised me! I found that letting the pie sit on the counter for about 30 minutes after chilling makes a big difference. The crust releases from the plate more easily, but the cheesecake is still firm enough to hold its shape. A warm, dry knife helps, too.
Make Ahead and Storage
Thanksgiving is busy enough without having to worry about dessert on the big day. This is one of those recipes you can cross off your list early.
Make ahead: Bake the pie up to 2 days before serving. Cool completely, cover and refrigerate.
Storage: Keep leftover pie covered in the refrigerator for up to 3 days.
Freezing: I've tested freezing individual slices, and they hold up well. Wrap each slice tightly in plastic wrap, followed by foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
More Fall Desserts
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Recipe
Layered Pumpkin Cheesecake Pie
Equipment
Ingredients
Crust:
- 1 ½ cups finely crushed graham cracker crumbs (180 g)
- 2 tablespoons granulated sugar
- 5 tablespoons butter, melted
Pie:
- 24 ounces cream cheese (softened)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ¼ cup sour cream (room temperature)
- 1 cup plain pumpkin puree
- 2½ teaspoons pumpkin pie spice
- Freshly whipped cream for serving (optional)
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Instructions
- Preheat oven to 350°F.
- Combine graham cracker crumbs and 2 tablespoons sugar in a medium bowl. Stir in melted butter until the mixture resembles wet sand and holds together when pinched between your fingers. Press firmly and evenly into the bottom and up the sides of a 9½-inch pie plate, using the bottom of a measuring cup or glass.1 ½ cups finely crushed graham cracker crumbs , 2 tablespoons granulated sugar, 5 tablespoons butter, melted
- Bake for 10 minutes. Cool for 20 minutes while preparing the filling. The crust will firm up as it cools. Leave the oven at 350℉.
- Beat softened cream cheese and ¾ cup sugar until smooth and creamy, with no visible lumps. Scrape the sides and bottom of the bowl as needed.24 ounces cream cheese , ¾ cup granulated sugar
- Add vanilla, eggs and sour cream. Beat on low speed just until smooth and uniform, scraping the bowl. Avoid overmixing.1 teaspoon vanilla extract, 2 large eggs , ¼ cup sour cream
- Measure out 1¾ cups of cheesecake batter and spread evenly over the cooled crust.
- Add pumpkin puree and pumpkin pie spice to the remaining batter. Mix on low until evenly colored with no streaks. Spoon over the vanilla layer in several dollops and gently spread with an offset spatula without disturbing the bottom layer.1 cup plain pumpkin puree, 2½ teaspoons pumpkin pie spice
- Place a rimmed half sheet pan on the oven rack. Carefully pour warm water into the pan to about halfway up its rim, leaving room for the pie plate. Set the pie plate in the center, keeping water out of the filling.
- Bake for 55-60 minutes, until the edges are set but a small area in the center still wobbles gently when nudged. The center should move together rather than look liquid or slosh. Avoid opening the oven door.
- Turn off the oven and prop the door open slightly with a wooden spoon. Cool the cheesecake in the oven for 1 hour.
- Carefully remove the pie from the water bath and let cool completely at room temperature, about an hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Let the pie sit on the counter for 30 minutes before serving. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve with whipped cream, if desired.Freshly whipped cream for serving
Notes
- Gingersnap crust: Use 1½ cups (216 g) finely crushed gingersnap cookies instead of graham cracker crumbs. Keep the sugar, butter and baking instructions the same. Both versions have been tested.
- Room-temperature ingredients: Softened cream cheese, eggs and sour cream blend more smoothly.
- Pumpkin puree: Use plain pumpkin, not pumpkin pie filling.
- Distinct layers: Spoon on the pumpkin layer and spread gently.
- Water bath: Use a sheet pan with a rim that can safely contain the water, and fill it after it's in the oven.
- Doneness: Look for set edges and a gently wobbling center.
- Make ahead: Bake up to 2 days ahead; refrigerate leftovers up to 3 days.
- Freezing: Wrap slices tightly in plastic and foil; freeze up to 2 months and thaw in refrigerator.
- Serving: Let the pie stand 30 minutes before cutting.
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
Danielle W says
I am curious… how much cheesecake mixture is leftover after you use the 1 3/4 cup?
Hi Danielle, I've never measured the leftovers, but I imagine it's around 1 cup of batter before you add the pumpkin.
Sara says
In your notes, you say pre mixed pumpkin pie spice can be used. What would be the correct measurement for that? Thanks!
Sara says
If I use pre-mix pumpkin pie spice, what is the correct measurement? Thank you!
Hi Sara, you can substitute in the same amount of premixed pie spice as the total of the individual spices combined - 2 1/4 teaspoons. Enjoy!
Sara says
Thank you! I didn’t see your response and just asked the same question again. Disregard 😄
Kat says
Can I use a Springform Pan?
Hi Kat, I've never used a springform pan but it seems to me like it would work. Would love to hear your feedback to help other readers if you give it a try!