Pumpkin and Pecan Cheesecake Pie
Pumpkin and pecan cheesecake pie with a creamy cheesecake base, spiced pumpkin filling, and crunchy pecans. Perfect for holidays and family gatherings.
Pumpkin pie has always been a classic fall dessert, but I wanted to try something with a little extra richness. That is when I decided to blend it with cheesecake. The smooth creaminess of the cheesecake layer with the spiced pumpkin filling is balanced perfectly by the crunch of pecans on top. It takes a familiar dessert and turns it into something even more memorable.
When I served this pie to my family, the first thing I noticed was the silence at the table as everyone took their first bite. Then came the smiles and the requests for another slice. The texture is what makes it stand out, creamy and light yet firm enough to slice beautifully. The pecans add that finishing touch, a satisfying crunch with every bite.
I also like how this recipe feels festive without being complicated. It looks impressive, especially with the pecans arranged neatly on top, yet it comes together with simple ingredients. It has become a favorite for family gatherings and holidays, and it is one of those recipes that always makes me proud to place on the table.
Questions You May Have About This Recipe
Can I use canned pumpkin?
Yes, canned pumpkin works perfectly and saves time.
Can I make it ahead of time?
Yes, you can make it a day in advance and store it in the refrigerator. The flavors even improve overnight.
Can I use a different nut topping?
If you prefer, walnuts or almonds work, but pecans pair best with the pumpkin and cheesecake filling.
Does this pie need to be refrigerated?
Yes, because of the cheesecake layer, it should be stored in the fridge until serving.
Can I freeze this pie?
You can freeze it for up to two months. Wrap it tightly in plastic and foil to keep it fresh.
What You Need to Make Pumpkin and Pecan Cheesecake Pie
1 prepared pie crust (9 inch)
8 ounces cream cheese, softened
½ cup sugar
2 large eggs
1 cup canned pumpkin puree
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup pecan halves
How to Make Pumpkin and Pecan Cheesecake Pie
Preheat oven to 350°F. Place the pie crust in a pie dish and set aside.
In a bowl, beat cream cheese with sugar until smooth. Add 1 egg and mix until creamy. Spread this cheesecake layer evenly into the pie crust.
In another bowl, whisk pumpkin, brown sugar, remaining egg, vanilla, cinnamon, nutmeg, and cloves until smooth. Pour gently over the cheesecake layer.
Arrange pecan halves neatly on top of the pumpkin mixture.
Bake for 45 to 50 minutes until the filling is set but slightly soft in the center.
Cool completely before refrigerating for at least 2 hours before serving.
Tips
Let the pie cool fully before slicing for clean cuts.
Arrange the pecans in a pattern before baking for a showstopping presentation.
If you like more spice, add a pinch of ginger.
Use full fat cream cheese for the best texture.
Serve with lightly sweetened whipped cream for balance.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “The cheesecake and pumpkin together were incredible. Everyone wanted the recipe.” Barbara L.
⭐️⭐️⭐️⭐️ “This was the prettiest pie I have ever made. Tasted wonderful too.” Denise M.
⭐️⭐️⭐️⭐️⭐️ “Perfect dessert for Thanksgiving. Creamy, flavorful, and not too heavy.” Carol T.
⭐️⭐️⭐️⭐️ “The pecans on top gave a great crunch. Next time I might toast them first.” Linda S.
⭐️⭐️⭐️⭐️⭐️ “I made this the night before a family gathering and it was even better the next day.” Susan H.
Printable Recipe
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Pumpkin and Pecan Cheesecake Pie
Pumpkin and pecan cheesecake pie with a creamy cheesecake base, spiced pumpkin filling, and crunchy pecans. Perfect for holidays and family gatherings.
Ingredients
- 1 prepared pie crust (9 inch)
- 8 ounces cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup pecan halves
Instructions
- Preheat oven to 350°F. Place the pie crust in a pie dish and set aside.
- In a bowl, beat cream cheese with sugar until smooth. Add 1 egg and mix until creamy. Spread this cheesecake layer evenly into the pie crust.
- In another bowl, whisk pumpkin, brown sugar, remaining egg, vanilla, cinnamon, nutmeg, and cloves until smooth. Pour gently over the cheesecake layer.
- Arrange pecan halves neatly on top of the pumpkin mixture.
- Bake for 45 to 50 minutes until the filling is set but slightly soft in the center.
- Cool completely before refrigerating for at least 2 hours before serving.
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