Pumpkin Cheesecake Pie

This is the classic Pumpkin Pie is taken to the next level! This pumpkin Cheesecake Pie is a combination of classic Pumpkin Pie with the subtle creaminess of the cheesecake. This easy dessert perfect for serving at holiday dinners or just because you feel like having a pumpkin treats.


Ingredients :
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 Deep dish pie shell
  • 15 oz can of pumpkin puree
  • 8 oz cream cheese softened
  • 1/2 tbsp pumpkin pie spice mix
  • 1 tsp vanilla

Instructions :
  1. Preheat the oven to 350.
  2. Beat cream cheese and sugar until smooth (about 2 minutes).
  3. Add the pumpkin Puree and dried spices, beating until well mixed.
  4. Add the eggs, heavy cream and vanilla. Beat the averages.
  5. Place pie shell on a baking sheet. (This will make it easier to place the pie in the oven and take it out.)
  6. Pour the filling into the pie shell and make sure it is spread evenly.  (Do not overfill the pie shell. There will be a little pie filling left over.)
  7. Bake for 40-45 minutes (it will be slightly jiggly in the Middle but set at edges).
  8. Turn off the oven and the oven door opens half way. Let the cake sit in the oven for 10 minutes before taking it.
  9. Cool pie to room temperature and chill for at least 4 hours. 
  10. Serve cold.

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