If you’re looking for a great holiday dessert, try this sumptuous Layered Pumpkin Pie Cheesecake with Pecan Streusel. It’s a huge hit in our house!
Layered Pumpkin Pie Cheesecake with Pecan Streusel
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!
How to Make Layered Pumpkin Pie Cheesecake with Pecan Streusel
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 🙂
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?
More Delicious Pie Recipes
Craving more tasty pie recipes? Check these out!
- Most Heavenly Raspberry Pie Recipe EVER
- Southern Ambrosia Apple Pie with Pecan Cream Cheese
- Layered Pumpkin Pie Cheesecake Recipe with Pecan Streusel
- Gluten-Free Pumpkin Pie Cupcakes
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Layered Pumpkin Pie Cheesecake with Pecan Streusel
Ingredients
- 1 9 inch graham cracker pie shell/crust preferred, or any pie crust
For the Cheesecake Layer
- 1 8 ounce package whipped cream cheese (or softened)
- ¼ cup sugar
- 1 teaspoon real vanilla extract
- 1 egg beaten
For Pumpkin Layer
- 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
For Pecan Streusel
- 2 tablespoons all-purpose unbleached flour
- 2 tablespoons light brown sugar
- 2 tablespoons softened butter
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
To Make Cheesecake Layer:
- 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.
To Make Pumpkin Layer:
- 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.
To Make Pecan Streusel Layer:
- 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.
