LAYERED CREAM CHEESE PUMPKIN PIE
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- To make the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
- Stir in the egg and vanilla
- Spoon the filling into the pie crust.
- To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices.
- Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
- Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4" of the top of the crust. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful
- Bake the pie for 15 minutes.
- Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it's done.
- Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
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logan wise
[email protected]This pie is a keeper! I will be making it for years to come.
Philile Shoba
[email protected]Overall, this was a good recipe. I would definitely make it again.
George Ioramo
[email protected]I had some trouble getting the crust to brown evenly, but the pie still tasted great.
Amskj Aljejb
[email protected]The pie was a little runny, but the flavor was still good.
sujon Bk
[email protected]This pie was a bit too sweet for my taste, but my family loved it. I would recommend using less sugar next time.
xXriah19Xx
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good! The crust was perfectly flaky and the filling was creamy and flavorful.
kawsar “Md kawsar mollik” mollik
[email protected]This pie is a must-try for pumpkin pie lovers! The cream cheese filling adds a delicious twist to the classic recipe.
Annet
[email protected]The instructions were clear and easy to follow. The pie turned out beautifully and tasted even better.
Iftekhar M
[email protected]This pie was easy to make and turned out perfect! I will definitely be making it again.
omarie jones
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was smooth and creamy.
Jose Castro
[email protected]This layered cream cheese pumpkin pie was a hit at our Thanksgiving dinner! The combination of the creamy cheesecake filling and the pumpkin pie filling was divine.