Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Ready in 45 minutes
15 review(s) averaging 4.7. 87% would make again

Top-ranked recipe named "Pumpkin Cheesecake Pie"

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

"So easy to make, and the results were delicious! However, I didn't think it tasted that much different than a regular pumpkin pie. Admittedly, its been awhile since I've had pumpkin pie, but there wasn't much cheesecake flavor to this recipe. "

- amberravenheart

Ingredients

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1 pastry for single-crust pie; partially baked
1 8-oz package full-fat cream cheese; room temperature
1/2 cup Granulated sugar
1/2 cup light brown sugar; firmly packed
2 large Eggs
1 large Egg yolk
1/2 teaspoon Vanilla extract
lemon zest; one of one lemon, finely grated
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

Original recipe makes 10

Servings  

Preparation

Prepare, bake, and cool the pie crust.

Heat oven to 350 degrees (F). With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.

Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.

Makes 10 servings.

From "Pies" by Ken Haedrich

Notes

This pie has the most wonderful flavor. If you don't have half-and-half on hand, you can easily improvise, using milk and about 1 tablespoon of butter in place of the half-and-half.

Credits

Added on Award Medal

photo by catgurrl catgurrl

photo by peachey peachey

photo by catgurrl catgurrl

Calories Per Serving: 364 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Fantastic and easy recipe. I added more cream cheese and halved the pumpkin though.
zrockchef91 7 months ago
the pie was good instead of pumkin i use yams. my family love it.
peachey 8 months ago
So easy to make, and the results were delicious! However, I didn't think it tasted that much different than a regular pumpkin pie. Admittedly, its been awhile since I've had pumpkin pie, but there wasn't much cheesecake flavor to this recipe.
amberravenheart 1 year ago
marigapud 1 year ago
:)
mjcalloway89 1 year ago
Greattasting
txbrowneyes99 2 years ago
Makkaapu 2 years ago
My hubby and I made this pie to bring to thanksgiving dinner with us, well it smelled so good we made another one for us to keep :)
MBallard85 2 years ago
Very good. Easy to make and family loved it
Scooby6070 2 years ago
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