Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie is a wonderful pairing of pumpkin pie and cheesecake together! Who doesn't love pumpkin and cheesecake? This scrumptious pie is absolutely perfect for Thanksgiving and the holidays going forward! Who wants a slice of pumpkin cheesecake heaven!
Servings: 8 Servings
Calories:
Ingredients
- 1 Pillsbury* Refrigerated Deep Dish Pie Crust softened as directed on box
Cheesecake Filling
- 8 oz cream cheese, not softened
- ¼ cup granulated sugar
- 1 large egg
Pumpkin Filling
- 1 cup pumpkin puree
- ⅔ cup heavy whipping cream
- ½ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1 large egg
- Garnishes: sweetened whipped cream caramel sauce
Instructions
- Heat oven to 350ºF. Place pie crust on baking sheet. Pie crust should be thawed and chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times, set aside.
- In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
- In large bowl, whisk together the pumpkin puree, spices, salt and heavy cream together until combined. Pour some of the pumpkin mixture into pie crust.
- Carefully dollop cream cheese mixture on top of pumpkin mixture and keep dolloping both on top of each other, alternating with both. When you've finished adding the cream cheese mixture and pumpkin mixture to the pie pan, simply swirl the mixture around with the tip of a knife to get pretty swirls.
- Bake on baking sheet 50 to 60 minutes or until set and knife inserted near center comes out clean.
- If pie crust is browning too much, Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.