Cheesecake Pumpkin Pie
Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.
Foto: Barefeet In The Kitchen
Ingredients
- 1½ cups graham cracker crumbs (about 16 crackers worth (gluten free crackers work fine))
- ¼ cup butter (melted)
- 2 tablespoons light brown sugar
- 24 ounces cream cheese (softened)
- ¾ cup white sugar
- 3 eggs
- 1 tablespoon vanilla
- ¾ cup pumpkin puree
- 1 tablespoon pumpkin pie spice mix
- Optional topping: Vanilla Whipped Cream
Steps
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Preheat 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.
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Pour 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.
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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. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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