Cheesecake Layer Pumpkin Pie

    1 hour 25 min

    If you love cheesecake and spiced pumpkin, you will love this pie. A shortcrust pastry case is filled with a layer of cheesecake, then topped with a spiced pumpkin filling and glazed with maple syrup.

    39 people made this

    Serves: 8 

    • 1 (23cm) sweet pastry case
    • 225g cream cheese, softened
    • 4 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 egg, beaten
    • 315g pumpkin puree
    • 250ml evaporated milk
    • 100g caster sugar
    • 2 eggs, beaten
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 pinch salt
    • 4 tablespoons maple syrup

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a small mixing bowl combine cream cheese, 4 tablespoons sugar and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pastry case and set aside.
    3. In a medium bowl combine pumpkin puree, evaporated milk, 100g sugar, 2 eggs, cinnamon, ginger, nutmeg and salt. Mix well, then pour the mixture over the cream cheese layer.
    4. Bake in preheated oven for 1 hour or until set in centre. Cool, then brush top with maple syrup.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for half an hour or so before adding the pumpkin layer. Also, as someone previously suggested, pour the pumpkin in over the back of a spoon. It comes out perfectly every time!  -  06 Oct 2008  (Review from Allrecipes US | Canada)


    This type of pie has been a Thanksgiving staple in our family for many years. If you love pumpkin pie & cheesecake, like we do, you've got the best of both worlds in this recipe. A few hints to those who have had problems with this recipe. Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. until you've mixed the pumpkin layer, it will firm up slightly, & lessen the chance of the layers mixing. Also, if you have the problem of the layers inverting, which our family has experienced in the past, we've figured out a definite culprit. DO NOT USE PUMPKIN PIE MIX IN THIS RECIPE. This is the canned pumpkin with spice already added to it, it will definitely flip-flop your layers! Try a slice with a dollop of whipped cream for that bit of extra sweetness! YUMMY!  -  09 Nov 2005  (Review from Allrecipes US | Canada)


    I have made this pie for over 20 years when a neighbor made one. It has alway been a famil request. The trick to keeping the layered look is to pour the pumpkin mixture over the back of a large spoon.  -  26 Nov 2004  (Review from Allrecipes US | Canada)