Pumpkin Cheesecake Pie
Servings: 8
Calories: 646kcal
Pumpkin Cheesecake Pie is the perfect fall dessert. This recipe combines layers of creamy cheesecake with pumpkin pie.
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Ingredients
- 12 oz cream cheese room temperature
- 1/4 cup sugar
- 5 large eggs
- 1 can pure pumpkin 15 ounces
- 2/3 cup brown sugar packed
- 2 teaspoons pumpkin spice
- 3/4 cup half and half or light cream 10% milk fat
- 2 cups whipping cream (heavy cream) for topping
- 1 graham pie crust
Instructions
- Prepare your favorite graham pie crust or use store-bought crust.
- Preheat the oven to 350º Fahrenheit.
- Using an electric mixer, in a large bowl combine the cream cheese, 1/4 cup granulated sugar, and 1 egg. Beat on medium-low speed until smooth.
- Spread the cream cheese mixture on top of the graham pie crust.
- In a mixing bowl, combine the pure pumpkin, brown sugar and pumpkin spice.
- Beat in 4 eggs, one at a time.
- Gradually mix in the half and half cream. Blend until smooth and combined.
- Slowly pour the pumpkin mixture over the cheesecake layer.
- Cover the pie with a pie crust shield, or foil to prevent the edges from over cooking.
- Bake about 1 hour or until knife inserted near center comes out clean.
- Cool on a wire rack. Cover and refrigerate.
- Top with whipped cream prior to serving.
Notes
Substitute my Gingersnap pie crust in this recipe.
Nutrition
Calories: 646kcal | Carbohydrates: 48g | Protein: 11g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 234mg | Sodium: 316mg | Potassium: 347mg | Fiber: 2g | Sugar: 34g | Vitamin A: 9964IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg