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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This pie gets a lot of mmmmm's. It is two separate layers and looks beautiful when sliced. I make it every year for the holidays and family won't accept anything else. easy easy easy and comes out perfect every time Ingredients:
8 ounces cream cheese |
1/4 cup white sugar |
1/2 teaspoon vanilla |
1 egg |
1 unbaked deep dish pie shell |
1 1/4 cups pumpkin |
1/2 cup white sugar |
1 teaspoon cinnamon (powdered) |
1/4 teaspoon nutmeg (powdered) |
1/4 teaspoon ginger (powdered) |
1 pinch salt |
1 cup evaporated milk |
2 beaten eggs |
2 tablespoons maple syrup |
walnuts or pecans, for decoration |
Directions:
1. Preheat oven to 350°F.
2. Combine cream cheese, sugar, vanilla, egg.
3. Pour into pastry shell.
4. Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture.
5. Combine remaining ingredients except for syrup and nuts.
6. Spoon carefully over cream cheese mixture.
7. Bake 65-70 minutes - when cool, brush with maple syrup and decorate with walnuts or pecans.
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