Confession time: I do not like pumpkin pie. I know – I’m an embarrassment to dessert lovers everywhere.
However, that dislike led me to this scrumptious alternative!
Since hubby loves pumpkin pie, I wanted a version we would both enjoy. We both like cheesecake, and I had recently tasted a pumpkin cheesecake that was amazing. So, I thought maybe I could handle a layer of both. The cheesecake would help balance the custard filling (of which I am not a fan).
After a few tries, I landed on a recipe that works. And I have to say, we both really love it!
Made in a springform pan, a graham cracker crust is topped with a layer of cheesecake, then pumpkin pie, then a pecan streusel. Adding a dollop of freshly whipped cream with a dusting of cinnamon puts it over the top. For us, it’s Thanksgiving perfection.
Hubby gets his pumpkin pie and I get to enjoy our holiday dessert. It’s a win-win!
For other pumpkin-inspired recipes, check out our Pumpkin Bread and our popular Pumpkin Chocolate Chip Cookies.
Double Layer Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp. butter unsalted
- 2 tbsp. sugar
- Pinch salt
Cheesecake layer
- 8 oz. cream cheese softened to room temperature
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg beaten
Pumpkin pie layer
- 1 ¼ cup pumpkin puree
- 1 cup evaporated milk
- 2 eggs beaten
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
Streusel topping (optional)
- 2 tbsp. all-purpose flour
- 2 tbsp. brown sugar
- 2 tbsp. butter softened
- ½ cup chopped pecans
Instructions
Crust
- Spray the bottom and sides of a 9- or 10-inch springform pan with non-stick spray and set aside.
- Mix graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix till all the crumbs are moistened.
- Press the mixture onto the bottom of the prepared pan and up the sides about an inch. Set aside while you prepare the filling.
Cheesecake layer
- In a medium bowl, beat the cream cheese till smooth and no lumps remain. Add the sugar, vanilla, and egg and beat until light and fluffy.
- Pour cheesecake batter onto the graham cracker crust and refrigerate for 1-2 hours (longer is fine).
Pecan streusel topping (optional)
- In a small bowl, combine the flour and sugar. Then add the softened butter and mix till evenly incorporated. The mixture should resemble small peas. Stir in the pecans and set aside.
Pumpkin pie layer
- Preheat oven to 350℉.
- In another bowl, add the pumpkin puree, evaporated milk, eggs, sugars, spices, and salt. Mix thoroughly.
- Remove the cheesecake layer from the refrigerator. Gently spoon the pumpkin mixture on top of the cream cheese layer.
- Bake in the preheated oven for 40-50 minutes (the bake time will be closer to 50 minutes for the 9-inch pan). Remove from oven and sprinkle evenly with streusel topping, if using. Return to the oven and bake for another 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cheesecake to cool completely, then refrigerate till thoroughly chilled, about 2-3 hours.
Notes
- A deep dish pie plate may be used in lieu of the springform pan, if desired. We’ve found that there is usually too much filling to fit in a 9-inch pie plate, but that the higher sides of the springform pan will accommodate it.
- To avoid having the cheesecake and pumpkin layers swirl together, be very gentle when spooning the pumpkin mixture over the cream cheese layer. If you prefer a marbled vs. layered appearance, then swirl away!
- As the rate at which ovens bake can vary greatly, be sure to adjust cooking times to meet your needs.