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Pumpkin Streusel Cheesecake Pie


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  • 8 oz. cream cheese, softened
  • 3/4 cup sugar, divided
  • 3 eggs, divided
  • 1 pie crust
  • 1 can pumpkin puree
  • 3/4 cup half & half
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 tblsp. flour
  • 2 tblsp. brown sugar
  • 2 tblsp. butter, softened
  • 2 oz. slivered almonds, finely chopped & toasted



Step 1

Preheat oven to 425 degrees.

For cheesecake layer, beat cream cheese until smooth. Add 1/4 cup sugar and 1 egg, mixing until smooth; refrigerate while preparing remaining steps.

Fit pie crust into 9" pie plate. Trim edges, leaving 1" overhang. Fold under extra pastry and crimp edges; set aside.

For pumpkin layer, combine pumpkin, half & half, 2 eggs, 1/2 cup sugar, cinnamon, nutmeg and salt. Spread cheesecake filling into pie crust. Pour pumpkin mixture over top. Bake 15 minutes. Reduce heat to 350 degrees and bake 40 minutes.

For streusel topping, combine flour and brown sugar. Cut in butter and add almonds. Sprinkle topping on pie and continue baking 30 minutes or until knife inserted in middle comes out clean. Cool on wire rack.

Cover and refrigerate.


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