Creamy vanilla cheesecake is poured over a simple graham cracker crust and then layered with pumpkin pie cheesecake to create this spectacular dessert. For all that it looks fancier, this is a very simple recipe that results in an unforgettable ending for any meal.
I've made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that one off the table. My whole family absolutely loved this pie and it is officially on our holiday dessert list now!
Pumpkin Cheesecake Pie
Yield: (2) pies, 16-24 servings
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream
Preheat oven to 325 degrees. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
Pour 1/3 of this mixture over each pie crust. (This was approximately 1 1/3 cups of the filling.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture between the two pies and use a spatula to smooth it across the cheesecake layer.
Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!
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