Buy Now → 
Easy Pumpkin Cheesecake Pie
Description
A creamy cheesecake layer and a classic pumpkin pie layer baked together in one deep dish crust. No water bath and no springform pan needed.
Ingredients
Units
Scale
- 1 premade 9 inch deep dish pie crust
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 2 tsp. vanilla, divided
- 3 large eggs, divided
- 15 ounces pumpkin puree
- 2/3 cup brown sugar
- 2 tsp. pumpkin pie spice
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, beat together the cream cheese and granulated sugar until light and fluffy.
- Add 1 tsp. vanilla and 1 large egg, and mix until well combined.
- Pour this into the unbaked pie crust.
- Move to the freezer to chill for about 15 minutes while you prepare the pumpkin layer.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and 1 tsp. vanilla.
- Add the remaining eggs and heavy cream, and whisk until well combined.
- Gently and carefully spoon the pumpkin mixture over top of the cheesecake mixture, careful not to mix the layers.
- Bake at 400 for 15 minutes, then lower the temperature to 350 degrees and bake an additional 45 to 50 minutes. The center will still be jiggly, but make sure it is not still liquid. Bake 5 minutes more when needed, until cooked through.
- Cool completely on a wire rack, then chill at least 4 hours before serving.
Notes
- Use pure pumpkin, not pumpkin pie mix.
- Full fat cream cheese at room temperature gives you the smoothest cheesecake layer.
Nutrition
- Serving Size: 1 slice
- Calories: 401
- Sugar: 27.8 g
- Sodium: 224.7 mg
- Fat: 22.5 g
- Carbohydrates: 44.5 g
- Fiber: 2 g
- Protein: 6.5 g
- Cholesterol: 106.9 mg
Find it online: https://rosebakes.com/easy-pumpkin-cheesecake-pie/
Recipe Card powered by