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Rich and Creamy Pumpkin Cheesecake Pie

This rich and creamy Pumpkin Cheesecake Pie is topped with a mouth-watering buttery brown sugar crumble. It’s perfect for any occasion and special enough for the holidays.

Two slices of pumpkin cheesecake pie

If the idea of making a cheesecake scares you, this one is for you. It is easy, delicious and will impress the people lucky enough to get a piece.

This Pumpkin Cheesecake pie checks all of my dessert boxes. It’s smooth and creamy under a mountain of a sweet crunchy crumble topping.

It’s perfect for any occasion and special enough for the holidays.

close-up top view of slice of pumpkin cheesecake pie

If you’re thinking this girl doesn’t know how to cut a pie, you may be partially correct. I can’t even pretend that this Pumpkin Cheesecake Pie is cut and served perfectly but let me explain!

This pie has such a creamy filling and once I sliced through that thick crumble topping, my filling was trying to escape! The only thing that I can say is that it didn’t change the taste one little bit.

Top view of a whole pumpkin cheesecake pie

I made this pie for a group of 10 that I had for dinner and no one cared that their piece was oozing with filling under a mountain of crumbly topping.

Cut view of a pumpkin cheesecake pie

This pie came out creamy and dreamy.

Every single layer was a delicious taste and texture experience.

We love a great good dessert and here are a few more of our very favorite desserts!

We LOVE Dessert! You can find all of our dessert recipes here!

I used a rich buttery crust, a creamy pumpkin cheesecake filling, and topped the whole thing under a mountain of sweet brown sugar crumble.

Our guests loved it and it’s a regular fall dessert in our household!

Front view of a slice of pumpkin cheesecake pie

Nothing is missing from this pie except a fork. Give it a try, and get ready for the accolades.

Don’t have time to make it now? Pin it for later!

Two photo collage for Pinterest. The top photo shows a slice of pumpkin cheesecake pie on a glass plate with a fork sitting next to it over a red napkin. The sliced pie sits in the background. The bottom photo is a top-down photo of the same photo. A banner runs through the center with the title \"Pumpkin Cheesecake Pie\".

Do you have a special dessert that you only make for special occasions? I would love it if you would share your holiday traditions.

close-up top view of slice of pumpkin cheesecake pie
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5 from 10 votes

Pumpkin Cheesecake Pie

This rich and creamy Pumpkin Cheesecake Pie is topped with a mouth-watering buttery brown sugar crumble.  It’s perfect for any occasion and special enough for the holidays.
Prep Time 30 mins
Cook Time 1 hr
Total Time 2 hrs 45 mins
Servings 10
Author Hostess At Heart

Ingredients

  • 1 pie crust purchased or homemade

Filling

  • 16 oz cream cheese room temperature
  • 3/4 cup sugar
  • 1/2 cup brown sugar packed
  • 3/4 cup pumpkin I used canned pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup heavy cream

Crumble Topping

  • 1 cup AP flour
  • 1/2 cup rolled oats
  • 3/4 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter chilled

Instructions

  • Preheat the oven to 200° F.  Line a pie plate with pie crust.

Crumble

  • Make the crumble by stirring all of the dry ingredients together.  Cut the butter into the crumble until it is in pea-sized pieces.  Set aside.

Filling

  • In the bowl of an electric stand mixer, beat cream cheese until smooth and creamy. Gradually add white and brown sugar, occasionally scraping down sides.
  • Add eggs one at a time, beating until incorporated.
  • Add pumpkin, cream, vanilla, cinnamon, and nutmeg beat until smooth.

Assembly

  • Pour the cream cheese filling into the pie plate. Top With Crumble
  • Bake for one hour. Cover edges of crust if they brown too much. Turn off the oven and let the pie rest in the oven for an additional 30 minutes. Place the handle of a wooden spoon in the door to keep the door ajar.
  • Remove the pie to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours before serving.
  • Store covered in the refrigerator.

Notes

Pie must chill 6 hours before serving.

Nutrition

Calories: 594kcal | Carbohydrates: 69g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 424mg | Potassium: 179mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1795IU | Vitamin C: 0.7mg | Calcium: 96mg | Iron: 1.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
This post was updated November 2018 to make minor changes to the recipe and new photos.
Recipe Rating




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Wednesday 9th of December 2020

[…] Apple Streusel Bread? Or maybe her Dutch Apple Kolaches since we adore kolaches? Maybe her Pumpkin Cheesecake Pie or her Pumpkin Pecan Cheesecake would be better for the […]

Jeff the Chef

Sunday 18th of November 2018

You know, I get you. Some things just don't photograph as well as they taste. In a way, though, it's in your favor, because the dreamy goodness really comes through in your picture. I'm sure I'd love it. I wonder if it might be worthwhile to divvy up the recipe and bake it in individual ramekins?

Julie Menghini

Sunday 18th of November 2018

Thank you, Jeff! I think you're definitely on to something with the ramekins. I actually also think that I need to roll my crust a little thicker to hold all that goodness too. Have an amazing Thanksgiving my friend!

Jennifer A Stewart

Tuesday 13th of November 2018

I am so glad that I don't have to decide between cheesecake or pie! What a wonderful combination and a crumble topping to boot?!? WOW!

Michaela Kenkel

Monday 12th of November 2018

Oh my goodness!! If this isn't the BEST Thanksgiving dessert!! It's a forever family favorite!

Julie Menghini

Monday 12th of November 2018

Thank you Michaela! I can't believe how quickly it creeps up on me!

Madi

Monday 12th of November 2018

Combining pumpkin pie and a cheesecake is brilliant! I need to make this for Thanksgiving!

Julie Menghini

Monday 12th of November 2018

Thank you Madi! It's an easy recipe for the holiday.