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Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie recipe image
This Pumpkin Cheesecake Pie is the ultimate fall comfort dessert, blending the tangy richness of cream cheese with the warm, earthy flavors of pumpkin and spices. The filling is luxuriously smooth and dense, offering a perfect balance between a traditional cheesecake and a classic pumpkin pie. Topped with a hint of nutmeg and ginger, it delivers a sophisticated flavor profile that feels both nostalgic and elegant. It&# 226;ÂÂs an ideal centerpiece for Thanksgiving dinner or a cozy weekend treat, especially when served with a dollop of whipped cream. Simple to assemble yet impressive to serve, this recipe brings together familiar ingredients in a harmonious, satisfying way that everyone will love.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 383.9
Dietary: Gluten-free
Description
This Pumpkin Cheesecake Pie is the ultimate fall comfort dessert, blending the tangy richness of cream cheese with the warm, earthy flavors of pumpkin and spices. The filling is luxuriously smooth and dense, offering a perfect balance between a traditional cheesecake and a classic pumpkin pie. Topped with a hint of nutmeg and ginger, it delivers a sophisticated flavor profile that feels both nostalgic and elegant. It&# 226;ÂÂs an ideal centerpiece for Thanksgiving dinner or a cozy weekend treat, especially when served with a dollop of whipped cream. Simple to assemble yet impressive to serve, this recipe brings together familiar ingredients in a harmonious, satisfying way that everyone will love.
Ingredients
  • 1/2 cup Ground pecans
  • 1/8 teaspoon Ginger; ------------f-------
  • 1 package Oz. package. cream cheese
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
  4. 4
    Bake the crust for 10 minutes, then remove and let it cool slightly.
  5. 5
    In a large bowl, beat the softened cream cheese until smooth and creamy.
  6. 6
    Add the brown sugar, pumpkin pie filling, eggs, cinnamon, ginger, nutmeg, clove, and salt to the cream cheese.
  7. 7
    Beat the mixture on low speed until just combined and smooth; avoid overmixing to prevent bubbles.
  8. 8
    Pour the filling over the baked crust.
  9. 9
    Place the pie dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pie dish.
  10. 10
    Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly when shaken.
  11. 11
    Turn off the oven and crack the door open; let the pie cool in the oven for 1 hour to prevent cracking.
  12. 12
    Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
  13. 13
    Garnish with pecan halves and a dollop of whipped cream if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 383.9kcal
% Daily Value *
Total Fat 39.7g62%
Saturated Fat 13.8g69%
Cholesterol 51.5mg18%
Sodium 71.0mg3%
Total Carbohydrate 5.7g2%
Dietary Fiber 2.9g12%
Sugars 2.3g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, cheesecake, pie, fall, thanksgiving, dessert, cream cheese, spiced, autumn, baking, comfort food, holiday, smooth, rich, easy
Read it online: https://www.chefs-mate.com/recipe/pumpkin-cheesecake-pie-2/