Monday, September 16, 2013

Pumpkin Cheesecake Pie

I found this recipe on Facebook recently. We have sooooo much pumpkin from our garden. I have pumpkin in my freezer from last year and they are growing like crazy again this year. Kaleb won't need to go to the pumpkin patch. He can just come to grandpa house to pick 10 pumpkins. lol

I made this cheesecake a couple weeks ago with a gluten free crust. I bought gluten free graham crackers. As the cheesecake sat over night the crust kind of caramelized. It was so delicious! One taste and I didn't want to share it at all.  I am planning to make this again with a nut crust instead. 

Pumpkin Cheesecake Pie

You Will Need:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.