If you’ve been dreaming of a dessert that perfectly captures the warm spices of autumn with a creamy, dreamy twist, then this Layered Pumpkin Cheesecake Pie Recipe is about to become your new favorite. It’s a beautiful marriage between luscious cheesecake and rich pumpkin pie, stacked together in one stunning dessert that tastes like a celebration in every bite. The graham cracker crust adds just the right touch of crunch while the aromatic spices bring that cozy, homey feeling. Trust me, once you try this pie, you’ll find yourself reaching for seconds and planning it for every holiday or special gathering.
Ingredients You’ll Need
Getting the ingredients right is half the magic in a Layered Pumpkin Cheesecake Pie Recipe. Each component plays an essential role—from the crunchy graham cracker crust setting the foundation to the spices that give the pumpkin layer its famous autumnal charm.
- 1 ½ cups graham cracker crumbs: Provides a buttery, crisp base that holds the pie together perfectly.
- 2 tablespoons sugar: Adds a touch of sweetness to the crust, balancing the tangy layers above.
- 5 tablespoons melted butter: Binds the graham cracker crumbs for a firm yet tender crust.
- 24 ounces cream cheese (softened): The creamy heart of the cheesecake layer, ensuring a silky texture.
- ¾ cup granulated sugar: Sweetens the cheesecake and pumpkin mixtures just right without overpowering.
- 1 teaspoon vanilla extract: Enhances the cream cheese’s natural flavor with warm, sweet notes.
- 2 eggs: Acts as a natural binder, setting both cheesecake and pumpkin layers beautifully.
- ¼ cup sour cream: Adds moisture and a subtle tang, keeping the cheesecake moist and tender.
- 1 cup pumpkin puree: The star ingredient that brings vibrant color and the classic pumpkin pie flavor.
- 1 teaspoon ground cinnamon: Essential spice for that quintessential pumpkin spice flavor.
- ½ teaspoon ground nutmeg: Adds warmth and depth to the pumpkin layer.
- ¼ teaspoon ground ginger: Gives a gentle zing that perfectly complements the other spices.
- ¼ teaspoon ground cloves: Adds subtle aromatic richness without overwhelming the palate.
- ¼ teaspoon allspice: Rounds out the spice mix with a perfect balance of flavors.
- Freshly whipped cream (optional): A fluffy topping that adds a light contrast to the dense pie.
How to Make Layered Pumpkin Cheesecake Pie Recipe
Step 1: Prepare the Crust
Start by heating your oven to 350°F. Combine the graham cracker crumbs with 2 tablespoons of sugar, then gently mix in the melted butter until everything is evenly coated. Press this mixture firmly into the bottom and up the sides of a 9.5-inch pie pan. This crust will provide the perfect crunchy contrast to the creamy layers. Pop it into the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat together the softened cream cheese and ¾ cup sugar until smooth and creamy. Add in the vanilla extract, eggs, and sour cream, and continue beating until everything is fully combined and silky. Remove about 1 ¾ cups of this mixture and spread it evenly over the chilled crust — this forms the luscious base layer of cheesecake.
Step 3: Prepare the Pumpkin Layer
To the remaining cheesecake batter, stir in the pumpkin puree along with cinnamon, nutmeg, ginger, cloves, and allspice until fully mixed and fragrant. This spiced pumpkin mixture will create a distinct and flavorful topping that sits beautifully atop the cheesecake layer. Gently spread the pumpkin filling evenly over the cheesecake layer in your pie pan.
Step 4: Bake in a Water Bath
Pour warm water into a 9×13-inch pan until it is about ¼ full to create a water bath. Place your pie pan inside this larger pan so the water comes about halfway up the sides of the pie. This gentle baking method helps prevent cracks and keeps the pie moist. Bake at 350°F for 55 to 60 minutes until the filling is mostly set but still jiggles slightly in the center. Once done, turn off the oven, prop the door open with a wooden spoon, and let the pie cool slowly for about an hour.
Step 5: Chill Before Serving
Remove your pie from the water bath and refrigerate it for at least 4 hours, or better yet, overnight. This chilling step is key to letting the layers set beautifully, making every slice hold together perfectly and taste like a piece of autumn heaven.
How to Serve Layered Pumpkin Cheesecake Pie Recipe
Garnishes
A dollop of freshly whipped cream on each slice adds a cloud-like softness that complements the dense, creamy pie layers. For a festive touch, sprinkle a pinch of cinnamon or grate some nutmeg on top. Toasted pecans or candied pumpkin seeds also make incredible garnishes that add texture and excitement.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream to add a cold, creamy contrast. For a beverage, chase it with a warm cup of cinnamon-spiced coffee or chai tea, which will echo the pie’s spice notes and add a cozy finish to your dessert experience.
Creative Ways to Present
For a striking presentation, serve your slices on rustic wooden plates or pretty autumn-themed china. Drizzle caramel sauce over each piece for extra indulgence, or layer whipped cream with crushed gingersnaps on top for a textural surprise. You could also serve mini versions in individual glass jars for a charming, shareable treat at parties.
Make Ahead and Storage
Storing Leftovers
Once you’ve had your fill, cover the pie tightly with plastic wrap or foil and store leftovers in the refrigerator. The flavors actually deepen after a day, making your second helping even better.
Freezing
This Layered Pumpkin Cheesecake Pie Recipe freezes well if wrapped securely. To freeze, cover the pie with a double layer of plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before serving.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer a softer texture, allow it to sit out for 10 to 15 minutes before slicing to take the chill off without losing its creaminess.
FAQs
Can I use canned pumpkin or fresh pumpkin for this recipe?
Canned pumpkin puree is perfect for this recipe because of its smooth consistency and consistent flavor. If you want to use fresh pumpkin, cook and puree it well in advance to ensure it’s smooth and not watery.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute that offers similar creaminess and tang to keep your cheesecake layer moist and tender.
Why bake the pie in a water bath?
The water bath provides gentle, even heat around the pie, preventing the cheesecake from cracking and ensuring a silky, smooth texture throughout the layers.
How do I prevent cracks on my cheesecake top?
Besides baking in a water bath, allowing the pie to cool gradually in the oven with the door slightly open helps prevent cracks by avoiding sudden temperature changes.
Can this recipe be made in a different size pan?
Absolutely! Just adjust the baking time as needed, and keep an eye on the pie’s texture. A slightly smaller or larger pan will change cooking dynamics, so watch for that gentle jiggle to know when it’s done.
Final Thoughts
This Layered Pumpkin Cheesecake Pie Recipe is more than just a dessert; it’s a celebration of flavors and textures that bring warmth and joy to any table. Whether you’re sharing it with family or impressing friends, this pie makes every moment special. Give it a try and watch how quickly it becomes a beloved staple in your recipe collection.
Print
Layered Pumpkin Cheesecake Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Layered Pumpkin Cheesecake Pie combines a creamy cheesecake base with a spiced pumpkin layer for a perfect balance of flavors and textures. The graham cracker crust adds a buttery crunch, while the pumpkin layer is infused with classic autumn spices like cinnamon, nutmeg, and cloves. Baked in a water bath to ensure a smooth, velvety filling, this pie is ideal for festive gatherings and holiday desserts.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
Cheesecake Layer
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup sour cream
Pumpkin Layer
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Optional
- Freshly whipped cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Crust: In a bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar. Gently mix in the melted butter until evenly combined. Press this mixture evenly into the bottom and up the sides of a 9.5-inch pie pan using the back of a spoon or a flat-bottomed object. Refrigerate the crust while you prepare the filling.
- Make Cheesecake Batter: In a large mixing bowl, beat together the softened cream cheese and ¾ cup sugar until smooth and creamy. Add the vanilla extract, eggs, and sour cream, then beat well until fully incorporated.
- Layer Cheesecake: Remove 1 ¾ cups of the cheesecake batter and spread it evenly over the chilled crust. This will be the bottom cheesecake layer.
- Prepare Pumpkin Layer: To the remaining cheesecake batter, add the pumpkin puree and all the spices: cinnamon, nutmeg, ginger, cloves, and allspice. Stir thoroughly until the pumpkin and spices are fully combined with the batter. Carefully spread this pumpkin mixture evenly over the cheesecake layer in the crust.
- Set Up Water Bath: Fill a 9×13-inch pan with about ¼ full of warm water. Place this pan in the preheated oven. Then, place the pie pan with the layered filling inside the larger pan, adjusting the water so it reaches halfway up the sides of the pie pan. This water bath helps the pie bake gently and prevents cracking.
- Bake the Pie: Bake the pie for 55 to 60 minutes, or until the edges are set but the center still slightly jiggles. When done, turn off the oven, prop the oven door open with a wooden spoon, and let the pie cool inside for one hour to prevent sudden temperature changes.
- Chill: Remove the pie from the water bath and refrigerate it for at least 4 hours to fully set and chill.
- Serve: Serve the pie cold, optionally topped with freshly whipped cream for added richness and flavor.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Be sure to chill the crust before adding the filling to maintain its shape.
- The water bath prevents cracks in the cheesecake by providing gentle, even heat.
- Allow the pie to cool gradually with the oven door ajar to avoid sudden temperature changes that could cause cracking.
- Make the pie a day ahead for best flavor and texture results.
