MylaPeek
Culinary Explorer
Hi guys! this Pumpkin Cheesecake Pie is a game-changer! 
The creamy cheesecake layer paired with spiced pumpkin is like a match made in dessert heaven. 
Perfect for impressing guests or treating yourself. Your taste buds are in for a cozy, autumnal delight! 
Pumpkin Cheesecake Pie Recipe
Ingredients:
Cheesecake Layer:
The creamy cheesecake layer paired with spiced pumpkin is like a match made in dessert heaven. Perfect for impressing guests or treating yourself. Your taste buds are in for a cozy, autumnal delight! Pumpkin Cheesecake Pie Recipe
Ingredients:
Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- Β½ cup white sugar
- Β½ tsp vanilla extract
- 2 large eggs
- 1 (9-inch) prepared graham cracker crust
- Β½ cup pumpkin puree
- Β½ tsp ground cinnamon
- A pinch of ground cloves (or more to taste)
- A pinch of ground nutmeg (or more to taste)
- Preheat your oven to 325Β°F (165Β°C).
- Prepare Cheesecake Layer: In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add eggs one at a time, blending well after each addition.
- Assemble: Spread 1 cup of the cheesecake batter into the graham cracker crust.
- Prepare Pumpkin Layer: Stir the pumpkin puree, cinnamon, cloves, and nutmeg into the remaining cheesecake batter until well combined.
- Layer: Carefully spread the pumpkin batter over the plain cheesecake layer in the crust.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the edges are puffed and the center jiggles slightly when the pan is shaken.
- Cool and Chill: Remove from the oven and let cool on a wire rack for 1 to 2 hours until room temperature. Refrigerate for at least 3 hours before serving, preferably overnight.
