Print Recipe

Layered Pumpkin Cheesecake Pie

Prep Time10 mins
Cook Time55 mins
Chill Time6 hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, layered pie, pumpkin
Author: Sue Lau

Equipment

Ingredients

Cheesecake Layer:

  • 16 ounces cream cheese softened
  • 1/2 cup Dixie Crystals granulated sugar
  • 1 teaspoon clear vanilla extract
  • 2 large eggs at room temperature

Pumpkin Layer:

  • 1/2 cup canned pumpkin puree not pie mix
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Other Ingredients:

  • 1 (9-inch) prepared pie crust
  • 3 tablespoons Dixie Crystals confectioner's sugar sifted
  • 1 teaspoon clear vanilla extract
  • 1 cup sour cream
  • Torani Pumpkin Pie Puremade Sauce optional, to drizzle over as a garnish

Instructions

  • Preheat oven to 325F.
  • Mix together the softened cream cheese, granulated sugar, vanilla extract and eggs until smooth.
  • Fit the pie crust into the bottom of a 9-inch springform pan, then par bake ten minutes in the preheated oven and cool.
  • Spread one cup of the cheesecake filling over the bottom.
  • To the remaining filling, stir in the canned pumpkin, cinnamon, ginger, cloves, and nutmeg.
  • Spooning lightly, spread the pumpkin layer over the bottom layer of cheesecake.
  • Bake pie for 45 minutes, then remove from the oven and let cool for 15 minutes.
  • While the pie is cooling, whisk together the sifted powdered sugar with the vanilla and sour cream until smooth.
  • Spoon lightly over the cheesecake and spread evenly, then return the pan to the oven for ten minutes.
  • Turn the oven off and prop the oven door open about an inch (I prop a wooden spoon) and let the oven and pie cool down naturally for one hour.
  • Remove the pie from the oven and cool further on a wire rack another hour.
  • Chill pie at this point for several hours or overnight to firm up.
  • Slice a knife around the edge of the crust if needed and release from the pan.
  • Cut the pie with a wet knife dipped in hot water.
  • Drizzle with Pumpkin Pie Puremade sauce if desired and serve with a dallop of whipped cream.

Notes

From the kitchen of palatablepastime.com