Double Layer Pumpkin Cheesecake Pie


Double Layer Pumpkin Cheesecake Pie
Prep Time
5 mins
Cook Time
45 mins
Fridge Time
8 hrs
Total Time
50 mins

Double layer pumpkin cheesecake pie has two layers of pumpkin cheesecake inside a convenient store-bought graham cracker crust. This is an easy cheesecake recipe that even beginners can make. Top with some fresh whipped cream for the ultimate Fall dessert or add it to your Thanksgiving dessert table.
Course: Dessert
Keyword: cheesecake, pie, pumpkin
Servings: 8
Author: Jessica - Together as Family
Ingredients
o    1 (9-inch) graham cracker crust
o    2 bars (8 oz each) cream cheese, softened
o    2/3 cup granulated sugar
o    1/2 teaspoon vanilla extract
o    2 large eggs
o    1/2 cup pure pumpkin
o    1/2 teaspoon cinnamon
o    1/4 teaspoon pumpkin pie spice
Instructions
§  Heat oven to 325 degrees.
§  In a large bowl, or bowl of a stand mixer, beat together the cream cheese, sugar and vanilla until smooth. 
§  Add in eggs, one at a time, beating well after each.
§  Remove 1 cup of batter and spread into bottom of the graham cracker crust.
§  Add pumpkin, cinnamon, and pumpkin pie spice to the remaining batter and beat until combined. Spread over the batter in the crust to form the second layer.
§  Cook for 40-45 minutes. The edges should be puffy and look done while the center should still be slightly "jiggly".
§  Let the cheesecake cool completely on a cooling rack. Once cooled, cover with enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours. For best results refrigerate overnight.
§  Garnish with whipped topping before serving.







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