The Best Layered Pumpkin Cheesecake Pie yet !
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 6-8
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
- Preheat oven to 325°F (165°C).
- 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.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 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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