Cheesecake Pumpkin Pie
Cheesecake Pumpkin Pie combines two classic Thanksgivingdesserts. Vanilla cheesecake is topped with a layer of pumpkin pie filling andbaked to perfection in a flaky pie crust to create two desserts in every forkful.
- 1/2 of 1 pkg. (11 oz.) pie crust mix
Preheat oven to 375F. Place a baking sheet on middle rack in oven.
Prepare pie crust mix according to package directions to make one pie crust. On lightly floured surface roll dough into 11-inch circle. Fit into 9-inch pie dish. Flute edges and refrigerate.
With mixer on medium-high beat cream cheese, 1 egg, 1/2 cup sugar and vanilla until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally. Spread evenly over bottom of prepared pie crust. Place pie dish directly on heated baking sheet in oven, this helps bottom of crust to bake. Bake 20 minutes until layer is just set.
Pumpkin Pie layer:
With mixer on medium beat pumpkin puree, 2 eggs, 1/2 cup sugar, pumpkin pie spice and salt until blended and smooth, 2-3 minutes. Carefully spread over cheesecake layer. Return to the oven, directly on the heated baking sheet and bake additional 40 minutes until puffed and crust is golden.
Cool on wire rack. Refrigerate 4 hours-overnight.
Garnish with whipped topping and sugar pumpkins.
Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 66mg | Potassium: 33mg | Fiber: 1g | Sugar: 20g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg