The Best Layered Pumpkin Cheesecake Pie yet ! |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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First of all, this pie might be easier to make than a regular pumpkin pie. Its taste is very light and delicious. The cream cheese really balances out the spices in the pumpkin pie and most people I have served it to actually skip on the whipped topping as it's good without it. Every time I make this I always have at least one request for the recipe. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup white sugar |
1/2 teaspoon vanilla extract |
2 eggs |
1 (9 inch) deep dish pie shells (marie callendars is always a good crust) |
1/2 cup pumpkin puree |
1/2 teaspoon ground cinnamon |
1 pinch ground cloves |
1 pinch ground nutmeg |
1/2 cup frozen whipped topping, thawed |
Directions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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