Pumpkin Pie Cheesecake is one of those desserts that after the first bite it is hard to ever go back to a plain pie. They have simple ingredients, are quick to make and will be the hit of any dinner.
To save time with the crust use a premade nine inch graham cracker one. The ingredients to make it from scratch include 1 and 1/4 cups of crumbled graham crackers, 1/2 cup of ginger snap cookies that have been finely crushed, 1 stick of melted salted butter, 1 tablespoon each of light brown sugar and sugar.
Mix the ingredients until well mixed and press into a nine inch pie pan. Cover the entire bottom of pan and approximately 3/4 of a way up around the sides. For additional flavor to the crust, shave a small amount of chocolate over the bottom. Set the crust aside until the filling has been mixed and is ready to be poured over the crust.
The filling ingredients include three packages of cream cheese, one 15 ounce can of pumpkin puree, three eggs, one cup of sugar, half teaspoon of cinnamon, quarter teaspoon of allspice, eighth of teaspoon of ground nutmeg and one teaspoon of vanilla extract.
Preheat the oven to 350 degrees and begin to mix the filling ingredients. In a small bowl, combine the nutmeg, cinnamon, allspice, sugar and mix well. In a larger bowl, using an electric mixer beat the room temperature cream cheese for approximately two minutes until it is smooth. Pour in the sugar and spice mix and continue to beat for approximately one minute, just until everything is smooth and creamy. Add the eggs one at a time and mix in between. Add the vanilla and pumpkin to the remaining ingredients and mix well.
Pour the mix into the pan with the crust and bake in preheated oven for one hour. If using a thick pie pan the cooking time will be slightly longer, so remember to test for doneness before removing from the oven. When done baking let the pie cool for approximately fifteen minutes then refrigerate for four hours.
For the topping ingredients the most popular are cool whip, whipped cream, shaved chocolate or pecans. For a tasty topping try cool whip with crushed pecans sprinkled over the top or use your imagination for making something unique.
These pies are super simple to make and will keep well in the refrigerator for several days. To make two pies simply double the recipe. For three or more it is better to mix the ingredients for preparing two at a time but, it can be done just be mindful of the amounts poured into each pie crust.
The end result will be a Pumpkin Pie Cheesecake that is fluffy, light and delicious. The dessert looks great on the table when the topping has grated chocolate and nuts sprinkle around it. After making this wonderful dessert that is good anytime of the year, but it will make it difficult to stick with plain pumpkin pie for the holidays.
To save time with the crust use a premade nine inch graham cracker one. The ingredients to make it from scratch include 1 and 1/4 cups of crumbled graham crackers, 1/2 cup of ginger snap cookies that have been finely crushed, 1 stick of melted salted butter, 1 tablespoon each of light brown sugar and sugar.
Mix the ingredients until well mixed and press into a nine inch pie pan. Cover the entire bottom of pan and approximately 3/4 of a way up around the sides. For additional flavor to the crust, shave a small amount of chocolate over the bottom. Set the crust aside until the filling has been mixed and is ready to be poured over the crust.
The filling ingredients include three packages of cream cheese, one 15 ounce can of pumpkin puree, three eggs, one cup of sugar, half teaspoon of cinnamon, quarter teaspoon of allspice, eighth of teaspoon of ground nutmeg and one teaspoon of vanilla extract.
Preheat the oven to 350 degrees and begin to mix the filling ingredients. In a small bowl, combine the nutmeg, cinnamon, allspice, sugar and mix well. In a larger bowl, using an electric mixer beat the room temperature cream cheese for approximately two minutes until it is smooth. Pour in the sugar and spice mix and continue to beat for approximately one minute, just until everything is smooth and creamy. Add the eggs one at a time and mix in between. Add the vanilla and pumpkin to the remaining ingredients and mix well.
Pour the mix into the pan with the crust and bake in preheated oven for one hour. If using a thick pie pan the cooking time will be slightly longer, so remember to test for doneness before removing from the oven. When done baking let the pie cool for approximately fifteen minutes then refrigerate for four hours.
For the topping ingredients the most popular are cool whip, whipped cream, shaved chocolate or pecans. For a tasty topping try cool whip with crushed pecans sprinkled over the top or use your imagination for making something unique.
These pies are super simple to make and will keep well in the refrigerator for several days. To make two pies simply double the recipe. For three or more it is better to mix the ingredients for preparing two at a time but, it can be done just be mindful of the amounts poured into each pie crust.
The end result will be a Pumpkin Pie Cheesecake that is fluffy, light and delicious. The dessert looks great on the table when the topping has grated chocolate and nuts sprinkle around it. After making this wonderful dessert that is good anytime of the year, but it will make it difficult to stick with plain pumpkin pie for the holidays.
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