Recipe By BUCHKO
Published Nov 11th
Prep - Cook - Additional - Ready In -
Servings 1 9-inch pie Calories 361.3

This pumpkin pie has a cheesecake-like layer on the bottom.

Recipe Ingredients

  • 1 (9 inch) pie shell
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • ½ teaspoon vanilla extract
  • 1 egg, beaten
  • 1 ¼ cups pumpkin puree
  • 1 cup evaporated milk
  • ½ cup white sugar
  • 2 eggs, beaten
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt
  • ¼ cup maple syrup

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pie shell and set aside.
  3. 3 In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the mixture over the cream cheese layer.
  4. 4 Bake in preheated oven for 1 hour or until set in center. Cool, then brush top with maple syrup.

Nutrition Facts

  • Calories 361.3
  • Carbohydrate 40.7 g
  • Cholesterol 109.7 mg
  • Fat 19.4 g
  • Fiber 1.4 g
  • Protein 7.8 g
  • Saturated Fat 9 g
  • Sodium 357.4 mg
  • Sugar 30 g


  1. This is absolutely delicious!! I made it for a party I went to and got rave reviews and several people asked for the recipe! As for the layers combining I had no problem with that even though I forgot to refrigerate mine while making the second layer.
  2. Pretty good. When I poured the pumpkin on top it swirled with the cheesecake below for a pleasing effect. The taste was good but not special.
  3. 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 - Read more ...
  4. This was really easy to make. I added 1/2 teaspoon of cloves and 1/2 teaspoon of allspice. I also put 2 teaspoons of nutmeg and just poured the maple syrup into the pumpikin batter. I also added a teaspoon of almond extract to the cream cheese mixture and doubled the vanilla (can never have too - Read more ...
  5. 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 - Read more ...
  6. 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.
  7. I have to admit I was disappointed. Not sure what I had expected but this pie was nothing out of the ordinary - just some pumpkin pie atop cheesecake. Barely a quarter was eaten. Won't make this again.
  8. Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer therefore it didnt have the layered look and taste to it. Overall I got good compliments on the recipe.
  9. Really tasty and easy to make. I don't know if I did something wrong but my bottom layer didn't stay on the bottom when I poured in the pumpkin filling. It pushed to the sides and bottom. I took a toothpick and swirled the colors together around the edges for a nice design and it - Read more ...

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