EASY PUMPKIN PIE CHEESECAKE #easy #cheesecake


Move over pie, this year it’s time to do this resplendently bedded pie Cheesecake!

Starting from very cheap we’ve got a cracker crust — you’ll be able to use a store bought crust or create your own. Then we’ve got a thick layer of sweet cheesecake and a second layer of spiced pumpkin cheesecake on high. It takes regarding ten minutes to whip this pie cheesecake along and into the kitchen appliance it goes!

Pumpkin Pie Cheesecake sliced into items.

The hardest half is anticipating this pumpkin cheesecake to chill then chill within the white goods. It wants a minimum of AN hour to chill utterly on the counter then into the icebox it goes for a minimum of three hours. So if you’re reckoning, it’ll take four hours when baking for this pie cheesecake to be able to eat! I know that’s exhausting, however I sometimes bake it the night before thus then I will sleep through the chilling time. #easy #cheesecake

 


Starting from very cheap we’ve got a cracker crust — you’ll be able to use a store bought crust or create your own. Then we’ve got a thick layer of sweet cheesecake and a second layer of spiced pumpkin cheesecake on high. It takes regarding ten minutes to whip this pie cheesecake along and into the kitchen appliance it goes!”

Ingredients :

  • 2 (8 oz) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin spice
  • 1 (9-inch) graham cracker crust (store bought or homemade)
  • whip cream, optional

Instructions :

  • Preheat oven to 325°F.
  • In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
  • Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
  • Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
  • Serve with whipped cream, if desired!