Pumpkin cheesecake and cream layer pie

    3 hours 40 min

    This is a truly decadent dessert. A digestive biscuit base is topped with a layer of cheesecake, a layer of spiced pumpkin and a layer of whipped cream. Perfect for dinner parties.

    35 people made this

    Serves: 24 

    • 110g unsalted butter
    • 65g caster sugar
    • 24 digestive biscuits, crushed
    • 2 eggs
    • 150g caster sugar
    • 225g cream cheese, softened
    • 1 tablespoon powdered gelatine
    • 4 tablespoons water
    • 425g pumpkin puree
    • 3 eggs, separated
    • 120ml milk
    • 100g caster sugar
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 250ml whipped cream

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr40min chilling  ›  Ready in:3hr40min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in digestive biscuit crumbs. Pat the mixture into baking dish.
    3. In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over biscuit base.
    4. Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
    5. In a small bowl, dissolve the gelatine in water.
    6. In a medium saucepan over medium heat, mix the pumpkin puree, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatine. Allow the mixture to cool for approximately 20 minutes.
    7. In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

    Cheesecake tips

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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8 oz container of Cool Whip. IT was perfect. My husband said this dessert was "maybe my best ever". I shared it with all my neighbors & my husband took some to work. I can't tell you how many people reguested the recipe. 10++++  -  21 Mar 2006  (Review from Allrecipes US | Canada)


    This was an absolute hit! Everyone loved it. It didn't take too long to make or set in fridge and it was a nice light and cool alternative to pumpkin pie after a big dinner. There are a few changes I made. First - instead of a graham wafer crust I made a crust using a good quality ginger snap and left out the sugar. I added a few shakes of ground ginger and ground cloves along with the cinnamon. I believe the recipe should say 1/2 pint whipping cream, whipped as 1/2 pint (1 c.) of whipping cream is not near enough to spread on the top. When whipping up the 1/2 pt. of cream, add a tsp. of vanilla and a tbsp. or more, to individual taste, of icing sugar. Enjoy!  -  10 Oct 2005  (Review from Allrecipes US | Canada)


    This recipe was a huge hit at my Thanksgiving. I agree with other reviews to use Cool Whip instead of the raw egg whites. WE LOVED IT!! I make this again & again. Congrats to person who sent this recipe to AllRecipes.  -  01 Dec 2006  (Review from Allrecipes US | Canada)