Savory & Creamy Layered Pumpkin Cheesecake Delight
Get ready for a festive treat that redefines your traditional pumpkin pie! This layered pumpkin cheesecake delight combines the sumptuous flavors of rich cream cheese and pumpkin puree, creating a heavenly experience in every bite. The creaminess of the cheesecake seamlessly balances the warm spices of autumn, making it a delightful choice for any occasion. The best part? It’s easier to make than a classic pumpkin pie and is so delicious that many prefer it without whipped topping! You'll likely find yourself repeating this recipe year after year, as friends and family will be clamoring to get their hands on it. A true crowd-pleaser for Thanksgiving, holiday gatherings or simply as a comforting dessert at home!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
cream cheese
2 (8-ounce packages, softened)
white sugar
1/2 (cup)
vanilla extract
1/2 (teaspoon)
eggs
2 (large)
deep dish pie shell
1 (9-inch; Marie Callender's is recommended)
pumpkin puree
1/2 (cup)
ground cinnamon
1/2 (teaspoon)
ground cloves
1 (pinch)
ground nutmeg
1 (pinch)
frozen whipped topping
1/2 (cup, thawed)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large mixing bowl, combine the softened cream cheese, white sugar, and vanilla extract. Beat the mixture with an electric mixer until it's completely smooth and creamy.
3
Incorporate the eggs into the cream cheese mixture, one at a time, ensuring each egg is fully integrated before adding the next.
4
Once the batter is ready, measure out and remove 1 cup of the mixture and pour it into the bottom of the prepared pie crust. Spread it out evenly and set the crust aside.
5
To the remaining cream cheese batter, add the pumpkin puree, ground cinnamon, ground cloves, and ground nutmeg. Gently fold these ingredients together until they are just blended, being careful not to overmix.
6
Spoon the pumpkin mixture carefully over the cream cheese layer in the crust, smoothing it out slightly with a spatula.
7
Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the center is almost set but still slightly jiggly.
8
After baking, remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate the pie for at least 3 hours or overnight to set fully.
9
Before serving, you can optionally top with thawed frozen whipped topping or enjoy it as is for a smoother, less sweet finish. Cut into wedges and serve. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pumpkin dessert?
The recipe is for a Savory & Creamy Layered Pumpkin Cheesecake Delight.
What temperature should the oven be preheated to?
Preheat your oven to 325°F (165°C).
How much cream cheese is required?
You will need two 8-ounce packages of cream cheese, softened.
What type of sugar is used in the recipe?
The recipe calls for 1/2 cup of white sugar.
How many eggs are needed for the cheesecake?
This recipe requires 2 large eggs.
What size and type of pie crust should I use?
A 9-inch deep dish pie shell is recommended, specifically Marie Callender's.
How much pumpkin puree is included?
The recipe uses 1/2 cup of pumpkin puree.
Which spices are used in the pumpkin layer?
The pumpkin layer includes ground cinnamon, ground cloves, and ground nutmeg.
How do I create the two distinct layers?
First, pour 1 cup of the plain cream cheese mixture into the crust. Then, mix the pumpkin and spices into the remaining batter and layer it on top.
How long does the cheesecake need to bake?
Bake the pie for 35 to 40 minutes.
How do I know when the cheesecake is finished baking?
The center should be almost set but still slightly jiggly when removed from the oven.
How long should the pie chill before serving?
Refrigerate the pie for at least 3 hours or overnight to ensure it sets fully.
Should I use an electric mixer for the batter?
Yes, use an electric mixer to beat the cream cheese, sugar, and vanilla until smooth.
Is vanilla extract used in this recipe?
Yes, 1/2 teaspoon of vanilla extract is added to the cream cheese mixture.
Can I add a topping to the finished pie?
Yes, you can optionally top it with 1/2 cup of thawed frozen whipped topping.
What is the first step of the instructions?
The first step is to preheat your oven to 325°F (165°C).
How should I add the eggs to the mixture?
Incorporate the eggs one at a time, ensuring each is fully integrated before adding the next.
How much cinnamon is needed?
The recipe calls for 1/2 teaspoon of ground cinnamon.
How much cloves and nutmeg are used?
The recipe calls for a pinch of ground cloves and a pinch of ground nutmeg.
Do I need to cook the pumpkin puree beforehand?
No, the pumpkin puree is folded directly into the cream cheese batter before baking.
Is this recipe considered easy to make?
Yes, it is described as being easier to make than a classic pumpkin pie.
What holidays is this dessert suggested for?
It is a crowd-pleaser for Thanksgiving and other holiday gatherings.
Should I mix the pumpkin layer thoroughly?
Gently fold the pumpkin and spices into the batter until just blended, being careful not to overmix.
How should the pie be cooled?
Allow the pie to cool at room temperature before placing it in the refrigerator.
How many ingredients are in this recipe?
There are 10 ingredients in total.
Can I serve this without whipped topping?
Yes, many prefer it without topping for a smoother, less sweet finish.
How do I spread the layers?
Spread the first layer evenly and smooth the top pumpkin mixture slightly with a spatula.
What is the texture of this dessert?
It is described as savory, creamy, and sumptuous.
Is the cream cheese used cold or softened?
The cream cheese should be softened before mixing.
What tags are associated with this recipe?
Tags include pumpkin cheesecake, dessert, fall recipes, holiday pie, and thanksgiving dessert.