Pumpkin Cheesecake Pie

We love pumpkin pie. We love cheesecake. But even more, we love putting the two together. Break away from the predictable with this nontraditional recipe by layering pumpkin pie over a smooth cheesecake base.

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Pumpkin Cheesecake Pie
  1. 1 unbaked 9-inch pie shell
    (or 1 Cream Cheese Pastry for 9-inch pie)
  2. 8 oz. (1 package) Challenge Cream Cheese
  3. ¼ cup sugar
  4. ½ teaspoon vanilla
  5. 1 large egg
  6. 1 can (15 oz.) pumpkin puree
  7. ¾ cup sugar
  8. 1 teaspoon pumpkin pie spice
  9. ½ teaspoon salt
  10. 1 cup evaporated milk
  11. 2 large eggs
  1. 1

    For best results, freeze pie shell before filling.

  2. 2

    Preheat oven to 350°F.

  3. 3

    Combine cream cheese, ¼ cup sugar and vanilla; blend in egg. Spread evenly into unbaked pie shell.

  4. 4

    Combine pumpkin puree, ¾ cup sugar, spice and salt; blend in milk and 2 eggs. Pour over cream cheese layer.

  5. 5

    Bake 60 to 70 minutes or until set.

  6. 6

    Cool on wire rack (about 2 hours). Serve immediately or refrigerate.

Source: Challenge Home Economist

Comments

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Going to try this thanksgiving. Two great favorites in one.

0

gloria

just took mine out of the oven

0

Linda

Followed the recipe perfectly. It made too much filling. It has been in 60 minutes. It has risen perfectly, but it does not look like the picture. We will see.

0

bill