Pumpkin Cheesecake Pie
User Reviews
5.0
3 reviews
Excellent
Pumpkin Cheesecake Pie
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This layered pumpkin cheesecake pie has a delicious cheesecake layer, a spiced pumpkin pie layer, and a decadent pecan streusel that is sure to impress!
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Ingredients
- 1 unbaked pastry shell 9 inches
Cream Cheese Layer
- 8 ounces cream cheese softened and at room temperature
- 1/4 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Filling
- one 15 ounce can pumpkin puree (NOT pie filling!)
- 1 cup evaporated milk
- 2 large eggs beaten
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Crunchy Pecan Streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon salted butter softened
- 1/2 cup Chopped Pecans
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Instructions
- In a medium-sized bowl, beat the softened cream cheese - using a low speed on your mixer - until very smooth with no lumps. Add in the white sugar and vanilla, then beat until incorporated, Add in the egg and beat until the mixture is smooth again.
- Spread the cream cheese mixture over the bottom of the unbaked pie shell carefully, forming a cream cheese layer. Place the pie shell into the refrigerator and chill for 25-30 minutes while preparing the filling
- In a large bowl, combine all of the ingredients for the filling and then beat on low until smooth. You don't want to add a lot of air to this mixture.
- Carefully pour the filling over the chilled cream cheese layer, trying not to disturb the cream cheese layer. This will form two separate layers.
- Cover the edges of the pie crust with foil. Place the oven rack two slots up from the bottom.
- Bake the pie at 350° for 30 minutes.
- Remove the foil from the edges, then bake another 25 minutes.
- To prepare the streusel topping, mix the flour, brown sugar, and salted butter until crumbly then stir in the pecans. Sprinkle the streusel over the pie in an even layer.
- Bake the pie for 10-15 minutes more or until a knife inserted near the center comes out clean.
- Remove the pie and cool completely before serving.
Notes
- Make sure to chill the cheesecake layer long enough so that it doesn't mix with the pumpkin pie layer.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
106mg
(35%)
Sodium
251mg
(10%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
590IU
(12%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 106mg | 35% |
| Sodium | 251mg | 10% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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