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2 Layer Pumpkin Cheesecake Pie

Prep Time30 minsCook Time1 hr 5 mins

Make your Thanksgiving feast extra special with this delicious pumpkin cheesecake pie for dessert. Lovingly made with mascarpone and cream cheese!! YUM!!

Pumpkin Cheesecake

Pumpkin Filling
 1 ¾ cups pumpkin puree fresh or canned = 1 (15 oz) can
 2 eggs at room temperature
 12 oz evaporated milk (1 can)
  cup sugar
 1 tsp cinnamon
 ½ tsp ground ginger
 ¼ tsp ground cloves
 ½ tsp salt
Cheesecake Filling
 8 oz softened cream cheese
 8 oz softened mascarpone cheese
 ½ cup sugar
 1 tsp vanilla
 2 eggs at room temperature
Single Pie Crust Recipe
 1 ½ cups all-purpose flour
 ½ tsp salt
 ½ cup cold crisco shortening
 7 tbsp ice water
1

Prepare pie crust dough and refrigerate.

Form the dough into a ball and cover with plastic wrap. Chill the dough for a minimum of 30 minutes. Cold dough rolls out much smoother than at room temperature. No more cracked edges!

2

Combine all ingredients for the pumpkin filling and blend well and set aside.

3

In a separate bowl combine ingredients for cheese filling and blend until light and fluffy. Set aside

Cheesecake Filling

4

Cheesecake filling

5

Preheat oven to 425 degrees Fahrenheit.

6

Remove pie crust dough from refrigerator and roll out into a circle large enough for a 9.5- 10.5" deep dish pie pan. Crimp edges.

*Refer to My Loving Oven's Kitchen Hacks for a step by step tutorial for making a perfect homemade pie crust.

7

Spread cheese mixture into unbaked pie shell.

pumpkin cheesecake pie

8

Pour pumpkin mixture over the cheese mixture.

Pie

9

Place pie in the center of a preheated oven at 425 degrees Fahrenheit and bake for 15 minutes.

10

Reduce heat to 350 degrees Fahrenheit and continue cooking for an additional 50-60 minutes or until a knife comes out clean if inserted in the center.

*Note: this pie will puff up above the level of the pie crust during the baking process, it will level off when removed from the oven.

Pumpkin Pie