Creamy Cheesecake Pumpkin Pie
Creamy Cheesecake Pumpkin Pie recipe
Yield
16 servingsPrep
8 hrsCook
1 hrsReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| ½ | cup |
pecans
ground |
|
| 2 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
ginger
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| Filling | |||
| ¾ | cup |
brown sugar
irmly packed |
*
|
| 8 | oz |
cream cheese
|
|
| 16 | ounces |
pumpkin pie filling
|
* |
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 1 | dash |
black pepper
|
*
|
| 3 | large |
eggs
|
|
| Garnish | |||
| 1 | x |
pecan halves
optional |
*
|
| 1 | x |
whipped cream
optionalsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
pecans
ground |
|
| 3E+1 | ml |
sugar
|
|
| 0.6 | ml |
ginger
|
|
| 59 | ml |
butter
or margarine, melted |
|
| Filling | |||
| 177 | ml |
brown sugar
irmly packed |
*
|
| 8 | oz |
cream cheese
|
|
| 462.4 | ml/g |
pumpkin pie filling
|
* |
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves, ground
|
|
| 1 | dash |
black pepper
|
*
|
| 3 | large |
eggs
|
|
| Garnish | |||
| 1 | x |
pecan halves
optional |
*
|
| 1 | x |
whipped cream
optionalsweetened |
*
|
Directions
CRUST: Preheat oven to 350℉ (180℃). Combine cracker crumbs, pecans, sugar and ginger. Add butter. Stir until well coated. Press, evenly, to bottom and sides of a 9" pie plate. Bake 8 to 10 minutes. Cool on a wire rack.
FILLING: Combine brown sugar and cream cheese;beat until light and fluffy. Beat in remaining ingredients in order listed above, adding the eggs one at a time.
NOTE: Filling can be made ahead of time.
Cover and refrigerate overnight.
Bring to room temperature before filling pie shell.
Pour into pie shell. Bake 55 to 60 minutes and use toothpick test for exact timing.
Cool on a wire rack. Pipe edge with whipping cream and garnish with pecans, if desired.
