Entry #2824, September 10, 2013
Although, pumpkin cream cheesecake pie can be a refreshing treat at any time of the year, it pairs up nicely with coffee during those cooler months of autumn. Fun to make and serve, it has a smooth, silky texture and offers the delicate flavor of pumpkin. For a perfect end to any weekend or holiday dinner, try this luscious dessert recipe to celebrate the season!
Autumn Spiced Pumpkin Pie Cheesecake
Image via: My Recipes
Preparation time: 10 minutes
Baking time: 70 minutes
Yields: 6-8 servings
8 ounces (1 package) softened cream cheese
3 tablespoons sugar
1 teaspoon vanilla
9 inches pastry shell (unbaked)
1-2/3 cups whipped cream
2 slightly beaten eggs
1-1/2 cups pumpkin puree (canned)
¾ cup sugar
1-1/2 teaspoons pumpkin pie spice
Image via: Lemon-Sugar
In a small bowl, beat the cream cheese until smooth. Add 3 tablespoons sugar and vanilla extract. Further, beat the mixture until soft and smooth. Chill it for 30 minutes, and then pour it into unbaked pastry shell.
In a separate small bowl, whisk filling ingredients- cream, pumpkin puree, beaten eggs, sugar, and pumpkin pie spice. Mix thoroughly until smooth. Pour this mixture over cream cheese layer in the pastry shell. Cover the edges loosely with aluminum foil.
In a preheated oven, bake at 350 degrees for approximately 70-80 minutes 0r until a knife comes out clean from the center. Bring to room temperature on a wire rack and then store in the refrigerator.
Perfect for an autumn treat, this pumpkin cream cheese pie will surely be one of the biggest hits on your dessert table. For best results, serve it within a day of baking.
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