I might have decided to go a little overboard for our Thanksgiving desserts this year. Two pumpkin pies, a Southern Ambrosia Coconut Apple Pie with Pecan Cream Cheese Topping (oh yes, recipe forthcoming), a layered ice cream cake (another recipe forthcoming), and this phenomenal Layered Pumpkin Pie Cheesecake with Pecan Streusel. Ohhhh my! We have had dessert forever-and-ever in this house!
But I tell you, this elevates a normal pumpkin pie to new heights – a delightfully tempting cream cheese layer underneath that spicy pumpkin, all topped with a pecan streusel that puts you on your knees. My kids love pumpkin pie, and they fell head over heels in love with this variation. So did I 🙂
- 1 (9 inch) graham cracker pie shell/crust preferred, or any pie crust
- 1 (8 ounce) package whipped cream cheese (or softened)
- ¼ cup sugar
- 1 teaspoon real vanilla extract
- 1 egg, beaten
- 1¼ cups organic pumpkin puree
- 1 cup evaporated milk
- 2 eggs, whisked well
- ¼ cup packed light brown sugar
- ¼ cup sugar
- 1+ teaspoons ground cinnamon
- ½+ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons all-purpose unbleached flour
- 2 tablespoons light brown sugar
- 2 tablespoons softened butter
- ½ cup chopped pecans
- Preheat oven to 350 degrees.
- In a medium mixing bowl, beat cream cheese until smooth.
- Beat in ¼ cup sugar, then add vanilla extract and 1 egg.
- Beat mixture until light and smooth.
- Chill mixture for 30 minutes, then spread into pastry shell.
- In a large bowl, combine pumpkin puree, evaporated milk, whisked eggs, both sugars, cinnamon, nutmeg, and salt.
- Mix until all ingredients are thoroughly combined.
- Pour pumpkin mixture over cream cheese layer.
- Cover edges of crust with aluminum foil.
- Bake in preheated oven for 25 minutes on bottom rack.
- Remove foil from edges and bake an additional 25 minutes on top rack.
- While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl.
- Mix well, then add softened butter or margarine and stir until ingredients are combined.
- Mix in pecans.
- After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top.
- Bake for an additional 10 to 15 minutes on bottom rack, until a toothpick inserted in center comes out clean.
Here’s a tantalizing close-up of the streusel topping. I love how the cheesecake bubbled up to the surface, it created a gorgeous marbling when served.
I used a store-bought graham cracker pie crust to save on time (with five desserts, ahem), but next time I want to try my hand at making my own. In the meantime, I’m gonna break out the whipped cream and add a small dollup on top of the piece I have sitting right here with some tea. Heh.
What do you think about pumpkin and cheesecake together like this? Do you think this would be a huge hit in your home, too?
