Pumpkin Cheesecake Pie
Indulge in the perfect fusion of two classic holiday desserts. This Pumpkin Cheesecake Pie features a spiced, velvety pumpkin custard base topped with a smooth, tangy New York-style cheesecake layer. Encased in a flaky, buttery crust, this sophisticated treat offers a beautiful balance of textures and deep, comforting autumn flavors. It is the ultimate centerpiece for your next gathering, ensuring every slice is as impressive as it is delicious.
- Prep Time: 25
- Cook Time: 55
- Total Time: 80
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 prepared 9-inch pie crust
8 oz cream cheese, softened
1 cup 100% pure canned pumpkin puree
0.5 cup granulated sugar
2 large eggs
0.25 cup heavy cream
1 tsp pumpkin spice
1 tsp pure vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit.
Blind bake the pie crust for 10 minutes and set aside.
In a bowl, mix the pumpkin puree, half the sugar, one egg, pumpkin spice, and heavy cream until smooth.
Pour the pumpkin mixture into the pre-baked crust and spread evenly.
In a separate bowl, beat the softened cream cheese with the remaining sugar, one egg, and vanilla extract until smooth.
Carefully spoon the cheesecake mixture over the pumpkin layer, smoothing the top with a spatula.
Bake for 45 minutes or until the edges are set but the center remains slightly wobbly.
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature to avoid lumps in the cheesecake layer. Serve chilled with a dollop of whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/pumpkin-cheesecake-pie-2/