This layered pumpkin cheesecake pie consists of layers of creamy cheesecake and pumpkin cheesecake topped with a sweet sour cream inside a pastry crust.
Layered Pumpkin Cheesecake Pie
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #PumpkinWeek. Our generous sponsors Dixie Crystals, Sweets & Treats, Torani and Cabot Cheeses have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
My recipe of the day is for layered pumpkin cheesecake pie, which has layers of cheesecake with pumpkin cheesecake and a sweet sour cream topping inside a flaky pastry crust, as part of #PumpkinWeek, which is a sponsored blogger event with lots of fun, recipes, and a giveaway.
For this recipe I utilized two types of sugars from Dixie Crystals, as well as the Puremade Pumpkin Pie sauce from Torani to drizzle on top.
I have been meaning to make a layered pumpkin pie with cheesecake for a couple of years now, and just haven’t actually got time to do it until this time.
It is something I have considered making for Thanksgiving Day a number of times, when I am looking for something more, or other than, the usual pumpkin pie. I know at larger gatherings, there is usually a desire for variety on the dessert table. As it provides something to please everyone, or everything to please that one person (who simply must try a portion of each one) and who can blame them when the desserts are so good?
I love the look of the layers in there, and although the bottom layer of cheesecake seems thin, it has a full punch of flavor. The pumpkin on top of that has cheesecake mixed in, but the texture is much lighter, like pumpkin pie. Finally the sour cream layer on top provides the perfect finish along with the sweetness of the Pumpkin Pie Sauce.
It’s Pumpkin Week!
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups were a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.
Enjoy these #PumpkinWeek recipes from our bloggers:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Red Sangria from Love & Confections
Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Pumpkin Granola from It Bakes Me Happy
Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen
Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious
Remember to check back tomorrow for more new recipes and fun!
You Might Also Like:
Traditional Pumpkin Pie
Homemade Pumpkin Pie Spice
Triple Chocolate Cheesecake with Ganache Topping
Sugar Cookie Cheesecake
Xangos (Mexican Cheesecake Chimichangas)
Layered Pumpkin Cheesecake Pie
This is the pie once it has chilled and been removed from the springform. I keep it on the metal plate and just place that on a serving platter. Since the platter you see is a keepsake depression glass plate I wouldn’t want to store the pie on this. And the plate will easily slide right off there to pop the leftovers (I know, right? How can there be any?) into a pie keeper as this needs to be kept in the fridge, obviously.
Here I tried to get in there so you can see the layers.
Layered Pumpkin Cheesecake Pie
- Springform pan
- 16 ounces cream cheese softened
- 1/2 cup Dixie Crystals granulated sugar
- 1 teaspoon clear vanilla extract
- 2 large eggs at room temperature
- 1/2 cup canned pumpkin puree not pie mix
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 (9-inch) prepared pie crust
- 3 tablespoons Dixie Crystals confectioner's sugar sifted
- 1 teaspoon clear vanilla extract
- 1 cup sour cream
- Torani Pumpkin Pie Puremade Sauce optional, to drizzle over as a garnish
- Preheat oven to 325F.
- Mix together the softened cream cheese, granulated sugar, vanilla extract and eggs until smooth.
- Fit the pie crust into the bottom of a 9-inch springform pan, then par bake ten minutes in the preheated oven and cool.
- Spread one cup of the cheesecake filling over the bottom.
- To the remaining filling, stir in the canned pumpkin, cinnamon, ginger, cloves, and nutmeg.
- Spooning lightly, spread the pumpkin layer over the bottom layer of cheesecake.
- Bake pie for 45 minutes, then remove from the oven and let cool for 15 minutes.
- While the pie is cooling, whisk together the sifted powdered sugar with the vanilla and sour cream until smooth.
- Spoon lightly over the cheesecake and spread evenly, then return the pan to the oven for ten minutes.
- Turn the oven off and prop the oven door open about an inch (I prop a wooden spoon) and let the oven and pie cool down naturally for one hour.
- Remove the pie from the oven and cool further on a wire rack another hour.
- Chill pie at this point for several hours or overnight to firm up.
- Slice a knife around the edge of the crust if needed and release from the pan.
- Cut the pie with a wet knife dipped in hot water.
- Drizzle with Pumpkin Pie Puremade sauce if desired and serve with a dallop of whipped cream.
Need more info on the event sponsors in this post?
Thank you for joining me! Check back in tomorrow when I share my recipe for Fresh Pumpkin Quiche with Bacon and Sage. Oh my goodness! I didn’t think anything could be better than this dessert pie today but that quiche! We may be making it for dessert instead and have a new national tradition!
Or not. Who says we have to choose? 😉
Oh my gosh, those layers look so delicious! Beautiful cheesecake!
What a great dessert this would be for thanksgiving
Cheesecake is ALWAYS a good idea. Bring on all of the pumpkin goodness.
This is about the prettiest pumpkin cheesecake I’ve ever seen!
Sue, this is one gorgeous pie. I love the layers, they look perfect and delicious!
Delicious looking layers. That pie looks so delicious and perfect for our Thanksgiving dinner!
Cheesecakes always intimidate me. Yours looks wonderful!
I love those pretty layers! The drizzle on top is just perfect as well!