Pumpkin Cheese Pie A Tradition and a Delicious Dessert
Pumpkin Cheese Pie
If you are looking for a new twist on holiday pumpkin pie this is the recipe for you. I love to bake and experiment with new recipes and sometime necessity is the mother of invention. I started to make a simple pumpkin cheese cake with a graham cracker crust and suddenly realized that the grand children had eaten all of the graham crackers. Since I had already opened the can of pumpkin I needed to come up with a new idea. I search the fridge and discovered I still had a left-over prepared pie crust.
So I got to work I place the crust into a pie pan and began mixing the cheese batter for my pie. I decided to take out a small portion about a cup and place it into the pie crust. Next I added all of the usual ingredients for a pumpkin cheesecake. After it was mixed I poured it on top of the cheese mixture I had already place over the crust. Next I baked it and needless to say the rest is history.
My guest loved the pie and said that they preferred it to the ordinary graham cracker crust on I usually make. I have already had several request for this years celebration to make more than one. With the number of guest we are having this year I planned to make a least 3 or 4. With 7 grandchildren and 3 of them teenage boys they may even save a piece for me.
- 16 ounces cream cheese, softened
- 2 eggs
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 (9 inch) prepared pie crust
- whipped cream
- Pumpkin Cheesecake Pie
- Combine cream cheese, sugar and vanilla in a large bowl and beat until smooth. Stir in both eggs one at a time. Save 1 cup of batter and spread on the top of the prepared crust set aside.
- Take the remaining batter and add pumpkin, cinnamon, cloves and nutmeg stir gently until blended. Spread over the cheese batter in the crust.
- Bake in preheated oven 325 degrees F (165 degrees C)for 35 to 40 minutes, or until center is not quite set. Remove from the oven and cool, then refrigerate for 3 hours or overnight.
A non-porous glaze give you a great way to form the crust into the textured edge of the pan. Easy to clean and serve straight from the pan.