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.
- 1 unbaked 9-inch pie shell
(or 1 Cream Cheese Pastry for 9-inch pie)
- 8 oz. (1 package) Challenge Cream Cheese
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 large egg
- 1 can (15 oz.) pumpkin puree
- ¾ cup sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup evaporated milk
- 2 large eggs
For best results, freeze pie shell before filling.
Preheat oven to 350°F.
Combine cream cheese, ¼ cup sugar and vanilla; blend in egg. Spread evenly into unbaked pie shell.
Combine pumpkin puree, ¾ cup sugar, spice and salt; blend in milk and 2 eggs. Pour over cream cheese layer.
Bake 60 to 70 minutes or until set.
Cool on wire rack (about 2 hours). Serve immediately or refrigerate.