Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Pumpkin Cheesecake Pie Recipe Pumpkin Cheesecake Pie Recipe Pumpkin Cheesecake Pie Recipe, Don’t wait for a holiday to try this irresistibly tasty pie; it’s a great finish to any autumnal meal.
Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie Recipe

Don’t wait for a holiday to try this irresistibly tasty pie; it’s a great finish to any autumnal meal. Prep : 30 minutes plus chilling and cooling Bake : 1 hour
  • Pastry Dough for 1-Crust Pie
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup granulated sugar
  • 1/cup packed brown sugar
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin-pie filling)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 400°F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Remove crust from oven to cool slightly. Lower oven heat to 350°F.
  3. Meanwhile, prepare cheesecake filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
  4. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled. Makes 12 servings.
Each serving : About 300 calories, 6g protein, 31g carbohydrate, 18g total fat (9g saturated), 2g fiber, 92mg cholesterol, 240mg sodium. easy pumpkin cheesecake, easy pumpkin cheesecake recipe, no bake pumpkin cheesecake, pumpkin cheesecake, pumpkin cheesecake bars, pumpkin cheesecake pie, pumpkin cheesecake pie recipe, pumpkin cheesecake recipe, pumpkin pie cheesecake, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Pumpkin Cheesecake Pie Recipe

Article Categories : Pies & Tarts

Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie Recipe

Don’t wait for a holiday to try this irresistibly tasty pie; it’s a great finish to any autumnal meal.

Prep : 30 minutes plus chilling and cooling
Bake : 1 hour

  • Pastry Dough for 1-Crust Pie
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup granulated sugar
  • 1/cup packed brown sugar
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin-pie filling)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 400°F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Remove crust from oven to cool slightly. Lower oven heat to 350°F.
  3. Meanwhile, prepare cheesecake filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
  4. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled. Makes 12 servings.

Each serving : About 300 calories, 6g protein, 31g carbohydrate, 18g total fat (9g saturated), 2g fiber, 92mg cholesterol, 240mg sodium.