Layered Pumpkin Cheese Cake Pie
Created by KittenCal on October 10, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 35m
- Recipe #396
Ingredients
- 1 prepared (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, softened
- 1/2-3/4 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup pumpkin puree (not pumkin pie filling)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Sweetened whipped cream (or can use Cool Whip frozen topping, thawed)
How to Make
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Step 1: Preheat oven to 325 degrees F.
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Step 2: 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 .
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Step 3: Add in eggs and beat until blended.
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Step 4: Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.
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Step 5: To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended.
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Step 6: Gently spread over the batter in the crust.
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Step 7: Bake in a preheat oven for 35-40 minutes or until the center is almost set.
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Step 8: Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.
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Step 9: Cover with sweetened whipped cream or Cool Whip topping before serving.
Nutritional Facts
- Serving Size: 1 (101.4 g)
- Calories 240.9
- Total Fat - 12.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 103.5 mg
- Sodium - 305.7 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 0.8 g
- Sugars - 19.3 g
- Protein - 5.8 g
- Calcium - 46.4 mg
- Iron - 1.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg