Pumpkin Cheesecake Pie

Cheesecake and pie. Both are great!

Ingredients

  • 1 Pillsbury Refrigerated Deep Dish Pie Crust softened as instructed on the box

Cheesecake Filling

  • 8 oz cream cheese, not softened
  • 1/4 cup granulated sugar
  • 1 large egg

Pumpkin Filling

  • 1 cup pumpkin puree
  • 2/3 cup heavy whipping cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt

  • 1 large egg

  • Garnish with sweetened whipped cream or caramel sauce

Instructions

  • Heat oven 350f. Place pie crust on baking sheet, pie crust should be thawed and chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times. Set aside.
  • In a small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
  • In a large bowl, whisk together the pumpkin puree, spices, salt and heavy cream together until combined. Pour some of the pumpkin mixture into the pie crust.
  • Carefully dollop cream cheese mixture and and keep dolloping both on top of each other, alternating with both. When you've finished adding the cream cheese mixture and pumkin mixture to the pie pan, simply swirl the mixture around with the tip of a kinfe to get pretty swirls.
  • Bake on baking sheet 50 to 60 minutes or until set and knife inserted near center comes out clean.
  • If pie crust is browning too muc, Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil last 15 minutes of baking.
  • Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
  • Serve pie with sweetened whipped cream. Store covered in fridge.