Description
A rich and creamy pumpkin cheesecake pie with a spiced pumpkin layer and a smooth cheesecake base, baked to perfection in a buttery crust.
Ingredients
- 1 (9″) pie crust (unbaked)
- 8 oz cream cheese, softened
- ⅓ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 15 oz pumpkin puree
- ⅔ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 large eggs
- ½ cup heavy cream
Instructions
- Preheat oven to 400°F.
- Prepare your pie crust by rolling it out and putting it in a 9-inch pie pan, cover and chill.
- Prepare cheesecake filling with an electric mixer, blending cream cheese with white sugar for 2-3 minutes until smooth and creamy. Add vanilla and egg and mix until smooth, 1-2 minutes.
- Spread cheesecake mixture evenly into chilled crust and put in freezer to chill while preparing pumpkin filling, about 15 minutes.
- Prepare pumpkin filling by mixing together all ingredients except the eggs. Add those one at a time and mix for 2-3 minutes until light and fluffy. Gently spoon over chilled cream cheese filling and spread smooth.
- Place pie on cookie sheet and bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for an additional 35-40 minutes. Make sure the center of the pie is set and no longer liquid, slight jiggle is fine.
- Remove from oven and cool at room temperature for 1 hour, then cover and move to refrigerator for at least 3-4 hours before slicing.
Notes
For best results, bake the pie a day ahead so it has plenty of time to chill and set before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 394 kcal
- Sugar: 29 g
- Sodium: 288 mg
- Fat: 23 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
