Pumpkin Cheesecake Pie with Pecan Streusel

This Pumpkin Cheesecake Pie takes the classic Thanksgiving recipe up a notch. It features a layer of traditional pumpkin pie on top of a rich cheesecake layer. Plus it has streusel on top, pecan streusel. Which makes everything better.

👥 8 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl

📝 Preparation Steps

Using your favorite pie crust recipe, make a crust to line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350°F.

Beat the cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for ⏱️ 30 minutes

egg1eggs2

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice and salt.

half and half1 cupcup brown sugar1/2brown sugar3 tablespoonsegg1eggs2pumpkin pie spice2 teaspoons

Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top. Bake in the preheated oven, loosely covered with foil, for ⏱️ 30 minutes. Remove foil and bake for another ⏱️ 30-40 minutes or until the center is just set.

While the pie is in the oven, stir together the 3 tablespoons of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another ⏱️ 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

cup brown sugar1/2brown sugar3 tablespoonsflour3 tablespoonsbutter2 tablespoons

Nutrition Facts

calories

506 kcal

fat Content

34 g

serving Size

1 piece

fiber Content

2 g

sugar Content

26 g

sodium Content

414 mg

protein Content

8 g

trans Fat Content

1 g

cholesterol Content

115 mg

carbohydrate Content

44 g

saturated Fat Content

14 g

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