This Layered Pumpkin Cheesecake Pie with a granola crust is like having two desserts in one!
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?”.
Layered Pumpkin Cheesecake Pie
Why choose between pie and cheesecake when you can have both with this impressive Layered Pumpkin Cheesecake Pie!
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 237 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 62mg Sodium: 85mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 2g Sugar: 21g Sugar Alcohols: 0g Protein: 4g
This is brilliant! And I love that you used a granola crust. That just makes perfect sense and I bet tastes yummy with both layers.
Thanks, Janice. This was a big winner with my family!
This layered cheesecake looks heavenly.
Hard to go wrong with a little bit of cheesecake and a little bit of pumpkin pie!
All of my fav flavors are in this!
Me, too, Gerry!
Oh.YUM!!! I’m not normally a pumpkin pan, but I think I could definitely get on board with this! Looks like the best of both worlds to me. Mouth-watering photos!
I think it’s a great bridge dessert for those less-than-enthusiastic pumpkin eaters out there, Nicole. Hope you try it!
This is possibly the most delicious looking dessert – ever! I cannot wait to make it!
Wow, high praise! Thanks, Jamie!
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.
I see nothing unhealthy about your cheesecake obsession. In fact, I might just join you!
Cheesecake is my favourite dessert in the world. This is a must try.
Me, too! Cheesecake forever!!
oh my goodness there are layers of yumminess going on over here
Two layers are always better than one around here!
I’m a pumpkin lover but my husband is not. This is a perfect compromise! Pinned
Thanks for the pin, Laura!
Oh my gosh – I love both layers of this gorgeous cheesecake! I love pumpkin season, and I think any season is great for cheesecake! 🙂
That’s true, Kristi; cheesecake is never out of season. 🙂
Seriously, this pie is going on my make for Thanksgiving dessert list! YUM! 🙂
p.s. love you new logo! 🙂
Aw, thanks for the kind words, Jenn!
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.
Hi Carol, Yes, we’re having an issue with one of our plugins. Hoping to figure it out soon!
I love this! I often feel like mellow pumpkin “needs” something. Looks like just the ticket here! <3
Anna – I’ve never baked with a ‘warm water bath?’ so I’m not sure what it even is? Is there somewhere you’d recommend I could purchase one from?
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!
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?
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!