Ingredients

The following ingredients have 4 Servings
  • 1 (9") pie crust (unbaked)
  • 8 oz cream cheese, softened
  • ⅓ cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 15 oz pumpkin puree
  • ⅔ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup heavy cream

Instruction

  • Preheat oven to 400 F°.
  • Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan, cover and chill.
  • Prepare cheesecake filling with an electric mixer, blending cream cheese with white sugar for 2-3 minutes until smooth and creamy. Add vanilla and egg and mix until smooth, 1-2 minutes.
  • Spread cheesecake mixture evenly into chilled crust and put in freezer to chill while preparing pumpkin filling, about 15 minutes.
  • Prepare pumpkin filling by mixing together all ingredients except the eggs. Add those one at a time and mix for 2-3 minutes until light and fluffy. Gently spoon over chilled cream cheese filling and spread smooth.
  • Place pie on cookie sheet and bake at 400° for 15 minutes, then reduce heat to 350° and bake for an additional 35-40 minutes. Make sure the center of the pie is set and no longer liquid, slight jiggle is fine.
  • Remove from oven and cool at room temperature for 1 hour, then cover and move to refrigerator for at least 3-4 hours before slicing.