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Layered Pumpkin Cheesecake Pie

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This Layered Pumpkin Cheesecake Pie with a granola crust is like having two desserts in one! 

Don't choose between Thanksgiving desserts - have both with this Layered Pumpkin Cheesecake Pie!

I’m calling this Dessert For The Indecisive. 

Is it pumpkin pie? Or is it cheesecake? 

And what is this maple-flavored granola crust business? 

Don’t sweat the details, friends. Just grab your fork and get busy digging into this Layered Pumpkin Cheesecake Pie. Whatever you want to call it, it’s just stinkin’ GOOD! 

This pie is ideal for people who like pumpkin pie but don’t looooove it (at least not the way I do, which could be considered mildly unhealthy). The pumpkin flavor is balanced nicely by the vanilla cheesecake, and every bite enjoys a bit of crunch from the granola crust. The recipe is versatile, too. You can make the crust with any flavor granola or choose a graham cracker, gingersnap or shortbread crust. Heck, you can even pour it into a springform pan for a more traditional cheesecake look if that floats your boat. Choices, choices….

So let’s not bother ourselves with a silly debate about whether this dessert is a pie or a cheesecake. The only question that really matters is, “Can I have another slice?”. 

It's the best of both worlds with this Layered Pumpkin Cheesecake Pie!

Slice of Layered Pumpkin Cheesecake Pie on a gray plate with pie in background.

You can have both of your favorite desserts on Thanksgiving with this Layered Pumpkin Cheesecake Pie recipe!

Yield: 8-10

Layered Pumpkin Cheesecake Pie

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

Crust:

  • 1 1/2 cups finely crushed maple-flavored granola crumbs (or granola flavor of your choice)
  • 2 tablespoons sugar
  • 6 tablespoons melted butter

Pie:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup sour cream
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • Freshly whipped cream, optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Stir together granola crumbs and 2 tablespoons sugar. Gently mix in butter and dump into pie pan (mine was 9.5"). Evenly press granola mixture onto bottom and sides of pan. Place in refrigerator to chill while prepping pie.
  3. Place cream cheese and 3/4 cup sugar in a large mixing bowl and beat until smooth. Stir in vanilla. Add eggs, one at a time, until blended. Stir in sour cream. Remove 1 3/4 cups of batter from bowl and evenly spread over crust.
  4. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. Carefully spread pumpkin layer over cheesecake layer in pie crust.
  5. Place pie pan in a warm water bath in the oven and bake for 55-60 minutes. Turn off the oven, crack the door and allow to cool for another hour.
  6. Remove pie from water bath and refrigerate for at least 4 hours. Serve with freshly whipped cream, if desired.

Notes

I made this recipe using a large 9 1/2" pie plate. I also used a water bath to prevent the pie from cracking. This step is not absolutely necessary, but you may need to keep an eye on your cooking time if you choose not to use one.

© Garnish with Lemon
Cuisine: American / Category: Desserts

 

Comments

  6. I think I’ve fallen in love. I have an unhealthy obsession with cheesecake, but I like it plain, not flavored. I also adore pumpkin pie. I think you’ve created the ultimate dessert, putting them together but still keeping them apart. It’s genius.

    Reply

  12. Unless I did something nuts—-when I pin it—-right verbiage for title, but chocolate pie picture.
    I think this is a luscious looking cheesecake. I like that it’s unique with the layers. That is why
    the picture is extra important for this recipe. I love pumpkin cheesecake—sigh.

    Reply

    • Hi David, good question! A warm water bath is pretty simple to make at home. Choose a casserole dish or other larger pan that is big enough to fit your pie pan. Place the pie pan inside the larger pan and carefully fill it with warm water. The water level should be about half way up the side of the pie pan. Bake as directed. The purpose of the water bath is to keep the cooking temperature as even as possible to avoid the dreaded cracks in the top of the pie. Good luck!

      Reply

  15. I had every intention of making this for thanksgiving tomorrow and realized I don’t have granola. I do however have rolled oats. Can you suggest something else I can use for the crust?

    Reply

    • Hi Juniper, You could easily swap in a graham cracker crust. Otherwise you could try pulsing the rolled oats in a food processor with sugar and some flour or nuts. Stir in some melted butter, and the final result should be similar to a shortbread or graham cracker crust that you’ll press into the pan. I hope that helps!

      Reply

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Welcome to Garnish with Lemon! We're Lisa and Anna, and we want to help you take the stress out of having friends for dinner with our approachable recipes, unique cocktails, menu ideas & make-ahead tips for casual entertaining. Read more

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