Pumpkin Cheesecake Pie is a delightful dessert that combines the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin pie. This indulgent treat features a buttery graham cracker crust, a smooth pumpkin cheesecake filling made with cream cheese, pumpkin puree, and classic spices like cinnamon and nutmeg. Baked to perfection and topped with a dollop of whipped cream, this pie is the perfect way to celebrate the flavors of fall, making it a hit at any holiday gathering.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until well combined. Pour the cheesecake mixture over the cooled crust and spread evenly.
- Prepare the Pumpkin Layer:
- In another bowl, whisk together the pumpkin puree, brown sugar, egg, cinnamon, ginger, nutmeg, and salt. Carefully spoon the pumpkin mixture over the cheesecake layer.
- Bake the Pie:
- Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the pie to cool completely before refrigerating for at least 4 hours or overnight.
- Serve:
- Slice and serve with a dollop of whipped cream.
Enjoy this Pumpkin Cheesecake Pie as a delicious blend of two classic desserts, perfect for your fall celebrations!
