Cheesecake Pumpkin Pie

Name: Cheesecake Pumpkin Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1 ½ cup Graham Cracker Crumb (1½ cups graham cracker crumbs (about 16 crackers worth (gluten free crackers work fine))); ¼ cup Unsalted Butter (¼ cup butter (melted)); 2 tbsp Light Brown Sugar (2 tablespoons light brown sugar); 24 oz Cream Cheese (24 ounces cream cheese (softened)); ¾ cup Granulated Sugar (¾ cup white sugar); 3 pieces Egg (3 eggs); 1 tbsp Vanilla (1 tablespoon vanilla); ¾ cup Pumpkin Purée (¾ cup pumpkin puree); 1 tbsp Pumpkin Pie Spice (1 tablespoon pumpkin pie spice mix); 0 pieces Whipped Cream (Optional topping: Vanilla Whipped Cream) — optional

Cheesecake Pumpkin Pie - Dessert (American)

45 minAmerican

Servings16

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 325°F. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
2Pour ⅓ of this mixture over each pie crust. (This was approximately 1⅓ cups of the filling into each crust.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture evenly between the two pies and use a spatula to smooth it across the cheesecake layer.
3Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!