Creamy Pumpkin Cheesecake Pie Recipe
This super luscious pumpkin cheesecake pie will melt in your mouth. It combines sweet pumpkin with delicate cheesecake to create the perfect pairing!
Servings 8 slices
Cost $6.50
Utensils & Equipment
- `1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium bowl
- 1 small bowl
- 1 spoon or spatula
- 1 measuring up
- 1 set of measuring spoons
Ingredients List
Cheesecake Filling
- 12 oz whipped cream cheese
- 1 large egg
- 1/4 cup granulated sugar
- 3 Tbsp light brown sugar
- 1 tsp vanilla extract
Pumpkin Filling
- 12 oz can of pure pumpkin pie filling ( 1 1/4 cups)
- 1/2 cup granulated sugar
- 2 Tbsp light brown sugar
- 2 tsp pumpkin pie spice
- 5.3 oz evaporated milk (or 2/3 cup light cream)
- 2 large eggs
Instructions
Prepare The Crust
- If using a refrigerated pie crust, place it in the pie plate, ensuring that the edge hangs evenly over the edge of the plate.
Prepare The Cream Cheese
- If you're using block cream cheese you'll need only an 8-ounce block. If using whipped cream cheese, you'll need 12 ounces total.
- Whipped Cream Cheese Option: Scoop the cream cheese into a medium bowl. In small bowl stir together the egg, vanilla extract and sugar then blend gently into the cream cheese.
- Block Cream Cheese Option: Place the cream cheese in a medium bowl. In small bowl stir together the egg, vanilla extract, and the sugars. Pour over cream cheese and mix until completely blended. The tools that work best are a pastry cutter, electric hand mixer, two forks, or even a food processor.
- Pour the cream cheese filling into the pie plate.
- REFRIGERATE for at least 30 minutes before adding the fillings.
Preheat Oven
- Preheat the oven to 425℉.
Prepare The Pumpkin
- For the pumpkin filling you can use either evaporated milk or light cream. The evaporated milk will be heavier than the light cream and will sink more into the bottom layer if you used whipped cream cheese.
- In medium bowl whisk together 1 1/4 cups of canned pumpkin mix, evaporated milk (or light cream), pumpkin pie spice, vanilla extract, sugars, and 2 eggs. Keep whisking until the sugars are completely dissolved.
- Remove the pie plate from the refrigerator and gently spoon the pumpkin over the cream cheese filling.
Bake
- Bake at 425℉ for 15 minutes then reduce temperature to 350℉ and bake for an additional 40-45 minutes.
- Inspect the pie during the last 10 minutes to check the firmness. When done the center of the pie should mostly firm but slightly jiggly.
Cool Down
- Allow to sit on a wire cooling rack at room temperature until the pie plate is cool to the touch then refrigerate the cooled pie for at least 2 hours.
Notes
Most pumpkin pie filling comes in a 15-ounce can. This recipe calls for 1 1/4 cups so you'll have 3 ounces left over.