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
Scale
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.
