Pumpkin pie cheesecake. Celebrate the fall season with this delicious pumpkin pie cheesecake recipe! This creamy Pumpkin Cheesecake Pie is made in a blender for maximum ease. It's perfect for dinner parties, when you want Pumpkin Cheesecake Pie. Pumpkin pie cheesecake

You can cook Pumpkin pie cheesecake using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Pumpkin pie cheesecake
  1. You need 1 packages of ready roll pie crust.
  2. You need 1 of beaten egg.
  3. Prepare 1 tsp of water.
  4. Prepare of Cheese cake layer.
  5. It’s 1 packages of (8oz) cream cheese, room temp..
  6. It’s 1/2 cup of sugar.
  7. You need 3/4 tsp of vanilla extract.
  8. You need 1 of egg.
  9. You need of Pumpkin pie layer.
  10. Prepare 1 cup of pumpkin puree(not pie filling).
  11. You need 3/4 cup of evaporated milk.
  12. You need 1/2 cup of light brown sugar.
  13. Prepare 2 of eggs.
  14. Prepare 1 1/2 tsp of pumpkin spice.
  15. Prepare 1/4 tsp of salt.

Testers' notes: Mix the bottom layer of this pie just enough to. Pumpkin Cheesecake Pie: I like to keep the cheesecake and the pumpkin separated while most recipes call for them to be mixed together. There are so many things you can do! This post and photos may contain Amazon or other affiliate links.

Pumpkin pie cheesecake instructions

  1. Preheat oven to 400°F.

  2. Fit pie crust into 9in. pie plate and crimp edges. Refrigerate till ready to fill..

  3. With the 2nd pie crust, cut into shapes then refrigerate till ready..

  4. In a medium bowl, beat cream cheese, sugar, vanilla extract & egg until smooth..

  5. Spread evenly on bottom of pie crust..

  6. In a large bowl mix pumpkin puree, milk, brown sugar, eggs, pumpkin spice, & salt until smooth..

  7. Using a ladle, gently spoon mixture over cream cheese layer..

  8. Brush egg wash over edge and pastry shapes..

  9. Then over lap shapes on pie..

  10. Bake for 15 minutes then cover edges with foil..

  11. Bake for another 45 minutes at 350°F..

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