Double Layer Pumpkin Cheesecake Pie
Double Layer Pumpkin Cheesecake Pie
Ingredients
For the Cheesecake Base
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 Graham cracker pie crust, 9-inch, pre-made
For the Pumpkin Cheesecake Layer
- 1 cup pumpkin puree, 100%
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch nutmeg
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer until well combined and smooth.
⏱️ 5 min
- 2
Crack in one large egg and mix until fully incorporated. Add the second large egg and mix again until the mixture is smooth and uniform.
⏱️ 3 min
- 3
Scoop approximately one cup of the prepared cheesecake mixture into the bottom of the 9-inch Graham cracker pie crust. Spread it out evenly to form the first layer and set the pie crust aside.
⏱️ 5 min
- 4
To the remaining cheesecake mixture in the bowl, add the 100% pumpkin puree, ground cinnamon, a pinch of ground cloves, and a pinch of nutmeg. Using the hand mixer, thoroughly combine all ingredients until the mixture is smooth and has a uniform orange color.
⏱️ 5 min
- 5
Gently pour the pumpkin cheesecake mixture over the plain cheesecake layer in the Graham cracker pie crust. Carefully spread the pumpkin layer evenly across the top using a spatula.
⏱️ 2 min
- 6
Preheat your oven to 325°F. Bake the pie for 45 minutes.
⏱️ 45 min•🌡️ 325
- 7
After baking, remove the pie from the oven and let it rest at room temperature for 1 hour.
⏱️ 60 min
- 8
Transfer the pie to the refrigerator and chill for at least 3 hours before serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Double Layer Pumpkin Cheesecake Pie
Ingredients
For the Cheesecake Base
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 Graham cracker pie crust, 9-inch, pre-made
For the Pumpkin Cheesecake Layer
- 1 cup pumpkin puree, 100%
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch nutmeg
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer until well combined and smooth.
⏱️ 5 min - 2
Crack in one large egg and mix until fully incorporated. Add the second large egg and mix again until the mixture is smooth and uniform.
⏱️ 3 min - 3
Scoop approximately one cup of the prepared cheesecake mixture into the bottom of the 9-inch Graham cracker pie crust. Spread it out evenly to form the first layer and set the pie crust aside.
⏱️ 5 min - 4
To the remaining cheesecake mixture in the bowl, add the 100% pumpkin puree, ground cinnamon, a pinch of ground cloves, and a pinch of nutmeg. Using the hand mixer, thoroughly combine all ingredients until the mixture is smooth and has a uniform orange color.
⏱️ 5 min - 5
Gently pour the pumpkin cheesecake mixture over the plain cheesecake layer in the Graham cracker pie crust. Carefully spread the pumpkin layer evenly across the top using a spatula.
⏱️ 2 min - 6
Preheat your oven to 325°F. Bake the pie for 45 minutes.
⏱️ 45 min•🌡️ 325 - 7
After baking, remove the pie from the oven and let it rest at room temperature for 1 hour.
⏱️ 60 min - 8
Transfer the pie to the refrigerator and chill for at least 3 hours before serving.
⏱️ 180 min