Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Prep time: 30 min
Cook time: 6 h 45 min
Total time: 7 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; 2 Tablespoons granulated sugar; 1 Tablespoon brown sugar (firmly packed); 7 Tablespoons butter (melted, salted or unsalted); **16 oz cream cheese (softened to room temperature); **⅓ cup granulated sugar; **⅓ cup light brown sugar (firmly packed); **⅓ cup sour cream; **1 teaspoon vanilla extract; **2 large eggs (lightly beaten); **⅔ cup canned pumpkin puree; **1 ½ teaspoons pumpkin spice

8 servings

portionen

30 minutes

aktive zeit

7 hours 15 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 ½ cups graham cracker crumbs

2 Tablespoons granulated sugar

1 Tablespoon brown sugar (firmly packed)

7 Tablespoons butter (melted, salted or unsalted)

**16 oz cream cheese (softened to room temperature)

**⅓ cup granulated sugar

**⅓ cup light brown sugar (firmly packed)

**⅓ cup sour cream

**1 teaspoon vanilla extract

**2 large eggs (lightly beaten)

**⅔ cup canned pumpkin puree

**1 ½ teaspoons pumpkin spice

Anweisungen

Crust

Preheat oven to 325F (160C).

In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.

Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.

Filling

In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.

Add sour cream and vanilla and stir until well-combined.

Add eggs, stirring on low-speed until just incorporated.

Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.

Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.

Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.

Nährwertangaben

Portionsgröße

Kalorien

482 kcal

Gesamtfett

34 g

Gesättigtes Fett

19 g

Ungesättigtes Fett

11 g

Transfett

0.4 g

Cholesterin

130 mg

Natrium

384 mg

Gesamtkohlenhydrate

39 g

Ballaststoffe

1 g

Zucker insgesamt

29 g

Eiweiß

7 g