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.
Source https://togetherasfamily.com
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