Pumpkin Cheesecake Pie
The perfect cross between pumpkin pie and cheesecake, this pumpkin cheesecake pie has the same silky pumpkin filling you love with the added tangy flavor of cream cheese.
Servings 8
Ingredients
- 1 9-inch deep-dish frozen pie crust or homemade pie crust in a 9-inch deep-dish pie plate
- 16 ounces cream cheese room temperature
- ⅔ cup lightly packed brown sugar
- 2 large eggs room temperature
- ¾ cup pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 425°F.
- Prick bottom and sides of the pie crust with a fork and line with parchment paper and fill with dry beans or pie weights. Bake for 10-12 minutes, or until the crust is very lightly golden. Use the parchment to carefully remove the weights. Let the crust cool.1 9-inch deep-dish frozen pie crust
- Lower the oven temperature to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and brown sugar for about 3 minutes on medium speed.16 ounces cream cheese, ⅔ cup lightly packed brown sugar
- Add in the eggs one at a time and mix until combined.2 large eggs
- Add in the pumpkin puree, vanilla and pumpkin pie spice and continue mixing until everything is fully incorporated - about 1 minute.3/4 cup pure pumpkin puree, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice
- Pour the mixture into the cooled pie crust and smooth out the top with a spatula. Bake in preheated oven for 45-50 minutes, or until the edges are set but the middle still jiggles slightly.
- Allow the pumpkin cheesecake pie to cool completely on a wire rack before placing into the refrigerator for at least 4 hours. Serve topped with whipped cream and a dusting of pumpkin pie spice.
Notes
Store covered in the refrigerator for 1-2 days.