Tuesday 7 November 2017

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen




Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

  • Preheat oven to 325 degrees. 
  • 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.
  • Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
  • Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
  • Divide the pumpkin mixture between the two pies 
  • Use a spatula to smooth it across the cheesecake layer.
  • Bake 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.



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