Pumpkin Cheesecake Pie

Yields: 10 Servings

Pumpkin Cheesecake Pie

The perfect ending to Thanksgiving dinner, but wonderful any time...

  • 1 pastry for single-crust pie
  • 1 8-oz package full-fat cream cheese
  • 1/2 cup Granulated sugar
  • 1/2 cup light brown sugar
  • 2 large Eggs
  • 1 large Egg yolk
  • 1/2 teaspoon Vanilla extract
  • lemon zest
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Salt
  • 1 cup Canned pumpkin
  • 2/3 cup Half-and-half
  1. Prepare, bake, and cool the pie crust.Heat oven to 350 degrees (F).
  2. With an electric mixer or food processor, beat cream cheese until smooth.
  3. Add sugars and blend until smooth.
  4. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half.
  5. Blend until smooth and evenly mixed.
  6. Pour the filling into the pie shell.Place pie pan on center oven rack and bake 25 minutes.
  7. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly.
  8. The center may still be a little wobbly, but it should not be soupy.
  9. Transfer pie to cooling rack and let cool to room temperature.
  10. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.Makes 10 servings.From "Pies" by Ken Haedrich.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com