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Double Layer Pumpkin Cheesecake Pie

by on November 26, 2012 in Desserts, Pies November 26, 2012 DessertsPies
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Level: Easy

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Description

A wonderful marriage of pumpkin pie and cheesecake.

Ingredients

  • 16 ounces, weight Cream Cheese, Softened
  • 10 Tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 2  Eggs
  • 1 whole 9 Inch Prepared Graham Cracker Crust
  • ¾ cups Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1-½ pinch Ground Cloves
  • 1-½ pinch Ground Nutmeg
  • Whipped Topping For Serving (optional)

Preparation

1. Preheat oven to 325ºF.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and gently spread into bottom of crust. Set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 50 to 55 minutes, or until center is almost set. Place on a baking rack and cool completely. Refrigerate for a minimum of 3 hours, overnight is best. Serve with whipped topping if desired.

Recipe adapted from AllRecipes.com, Double Layer Pumpkin Cheesecake.

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