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This indulgent treat seamlessly combines the rich, velvety goodness of classic cheesecake with the warm, comforting essence of pumpkin pie, creating a culinary masterpiece that is sure to delight your taste buds and impress your guests. As autumn's crisp air settles in and the leaves begin to don their vibrant hues, there's no better way to embrace the season than with the delightful fusion of creamy cheesecake and spiced pumpkin. You can grab a premade Gluten-Free pie crust from the store or make your own using our Inspiration Baking Mixes- All Purpose Baking Mix
Try our Classic Flakey Pie Crust recipe to pair with or check out one of our other recipes!
SERVINGS: 8
PREP TIME: 10 MIN
CHILL TIME: 3 HRS or Over Night
COOK TIME: 40 MIN
TOTAL TIME: 3 HRS 50 MIN
INGREDIENTS
2 8 oz packages cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 premade Gluten-Free Crust (or make our Classic Flakey Pie Crust)
DIRECTIONS
Preheat oven to 325°F
In a large bowl, you will need to combine cream cheese, granulated sugar and vanilla extract. Beat this until well combined. Blend in eggs one at a time, until mixture is smooth.
Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the crust; then set aside.
Next you will add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin cheesecake layer over the plain cheesecake layer with a spatula.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Please allow to cool (this will take about an hour), then you will refrigerate for a minimum of 3 hours or overnight for best results.
Top your pumpkin cheesecake pie with a dollop of freshly whipped cream just before serving for a delightful finish.
NOTES:
- You can also layer the pumpkin cheesecake batter and plain cheesecake layer alternately to create a beautiful marbled effect.
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