Layered Pumpkin Cheese Cake Pie
I would recommened to purchase the extra 2-serving size graham cracker crust for this or this may be made in a 9-inch square baking pan lined with a graham cracker crust on the bottom
Servings 8
Ingredients:
1 prepared (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 to 3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
sweetened whipped cream (can use Cool Whip frozen topping, thawed)
Instructions:————————————
Preheat oven to 325 degrees F.
In a large bowl beat the cream cheese with sugar and vanilla (start with 1/2 cup sugar and adding in more to taste if desired) beat until very smooth .
Add in eggs and beat until blended.
Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.
To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended.
Gently spread over the batter in the crust.
Bake in a preheat oven for 35-40 minutes or until the center is almost set.
Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.
Cover with sweetened whipped cream or Cool Whip topping before serving.
Related posts:
- Layered Pumpkin Cream Cheese Bread
Thanksgiving Pumpkin Crunch Cake
Pumpkin Spice Layer Cake (Cake Mix)
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