Pumpkin Streusel Cheesecake Pie

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Wnderful Harvest Celebration of flavors


8 ounce Cream Cheese; softened
1/4 cup Sugar
1 large Egg
1 Pie crust; ready to bake
15 ounce Canned pumpkin
3/4 cup Half and half
2 large Eggs
1/2 cup Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg; ground
1/4 teaspoon Salt
2 tablespoon Flour
2 tablespoon Brown sugar
2 tablespoon Butter; softened
2 ounce Almonds; finely chopped and roasted

Original recipe makes 4



Preheat oven to 425?. For cheesecake layer, beat cream cheese until smooth. Add ? sugar and 1 egg, mixing until smooth; refrigerate while preparing remaining steps. For Pastry, unroll pastry shell and fit into a 9 inch pie pan. Trim edges, leaving a 1 inch overhang. Fold under extra pastry and crimp edges as desired then set aside.

For pumpkin layer, combine pumpkin, ? & ?, 2 eggs, ?C. sugar, cinnamon, nutmeg and salt. Spread cheesecake filling into pastry shell, pour umpkin mixture over top. Bake for 15 minutes. Reduce heat to 350? and bake for 40 minutes.

For almond streusel topping, combine flour and brown sugar. Cut in butter and almonds; combine well. Spinkle topping on pie and continue baking30 minutes or until knofe comes out clean.

Cool and then refrigerate.

Alert editor   
Calories Per Serving: 1405 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
RahnsKitchen 6y ago

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