Pumpkin Cheesecake Pie
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
1 hr 20 mins
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Servings
9 -inch pie
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Calories
397 kcal
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Course
Dessert
Pumpkin Cheesecake Pie
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Need a Thanksgiving dessert that is a fun twist to the traditional pumpkin pie? Well, this pumpkin cheesecake pie is the perfect recipe! It's a tasty mashup of 2 classics packed into one deep dish pie crust.
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Ingredients
- 1 9-inch unbaked pie crust, store-bought or homemade
- 1 15 ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon kosher salt
- 3 large eggs room temperature
- 8 ounces cream cheese room temperature
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Line the pie crust with parchment paper. Fill with pie weights or dried beans all the way up the crust.
- Bake until the edges just start to brown, 12 to 15 minutes.
- Remove from the oven, remove the parchment paper and dried beans.
- Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven and bake for 5 minutes more.
- Once the crust is done parbaking set it aside while you make the filling.
- Place pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and kosher salt in a blender and blend until puree looks glossy, around 1 -2 minutes.
- Transfer the mixture into a saucepan and place over medium heat.
- Stir frequently and cook no longer than 5 minutes.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, cream cheese, and heavy cream until combined, around 1-2 minutes
- Add in a few tablespoons of warm pumpkin mixture to warm the eggs and ensure that they don't cook when you add the rest of the pumpkin mixture. Mix slowly to incorporate.
- With the mixer running on low, add in the warmed pumpkin mixture.
- Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.
- Turn down the oven to 350 degrees F.
- Carefully transfer the baking sheet with the pie to the oven and bake around 35-45 minutes or until the center is almost set (covering the edges with a crust shield or foil if browning too quickly), it should be a little wobbly. A knife tip inserted in the center comes should come out wet but relatively clean.
- Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
Equipments used:
Notes
- Don't overbake your pie, or it will crack. The center should be still slightly jiggly when you pull it out of the oven. The pie sets as it cools. If it cracks, it's nothing you can't fix with a bit of whipped cream over the top of the pie.
- If you own a digital thermometer, stick it into the center of the pie. The pie is done when the thermometer measures 165 degrees F.
- Store covered and refrigerated for up to five days.
- Blending the pumpkin mixture ensures the mixture is extra smooth and creamy.
- Gently warming the pumpkin filling helps cook out any "raw" pumpkin flavors and helps dissolve the sugars to create a perfectly smooth filling.
Nutrition Information
Show Details
Serving
1g
Calories
397kcal
(20%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
Cholesterol
121mg
(40%)
Sodium
235mg
(10%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 9-inch pie
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 397kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 121mg | 40% |
| Sodium | 235mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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