Pumpkin Cheesecake Pie | Super Easy Recipe
#recipe #thanksgiving2022 #pumpkinpie
This pumpkin cheesecake pie is absolutely delicious. It is a different take on a classic and would be the perfect addition to any holiday table.
PUMPKIN CHEESECAKE PIE RECIPE
1 Pie Crust
1 1/2 packages (12 ou.) Cream Cheese, room temperature
1 C Sugar
3 Tbsp Flour
1 (15 ou.) can Pumpkin
3 Eggs
1 tsp. Vanilla
pinch of Salt
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 Tbsp. Milk
Preheat oven to 375°F.
Line a pie dish with your pie dough and crimp the edges.
Beat sugar, flour, and cream cheese together until smooth.
Reserve half a cup of the cream cheese mixture and set aside. Add the pumpkin, eggs, vanilla, salt, cinnamon, and pumpkin pie spice to the cream cheese and mix well. Pour into pie dish.
Take the reserved cream cheese mixture and add the milk. Stir until smooth. Spoon on top of the pie, getting it all around. Take a butter knife and swirl throughout.
Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Let cool and then chill for 4-5 hours.
SUBSCRIBE to my channel for more videos from me! Thank you for the support!
THE GLASSES I WEAR
Zinff Optical
50% off frames & 10% off lenses with code *Jordan*
Hi! I am Jordan. I am a mom of 6. We live in Wichita, Kansas and are a military family. I make videos on feeding my family, cleaning up after my family, hauls and more!
Follow me:
Instagram: mymomlife.yt
Facebook:
Blog:
Pinterest:
Business & Collaboration Inquires: mymomlife.yt@gmail.com
Music-
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
THIS EASY, HOMEMADE PUMPKIN CHEESECAKE IS ABSOLUTELY AMAZING!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
40 gingersnap cookies finely crushed into crumbs
1 3/4 cups sugar divided
3/4 cup 1 1/2 sticks butter
3 packages 8 oz. each cream cheese, softened
1 can 15 oz. pumpkin
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
6 eggs slightly beaten
1 cup heavy cream
1 teaspoon vanilla extract
INSTRUCTIONS
Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
No Bake Pumpkin Cheesecake Bars
No Bake Pumpkin Cheesecake Bars Recipe
Top 5 Quick & Easy Thanksgiving Desserts | Southern Living
Subscribe to Southern Living:
A pumpkin pie never goes out of style during the holidays, but if you want to change it up, try some of these other desserts.
Get the recipes here:
Southern Living celebrates the best of life in the South, both in our content and through publications and programs that enrich the lives of more than 15 million devoted readers. In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Recipe Link:
Subscribe to Southern Living:
Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes: