Description
They say you can’t buy happiness. Well, you can buy the ingredients to make Cheesecake Pumpkin Swirl Pie and that’s pretty much the same thing!
Ingredients
Scale
- 1, 9 inch Graham Cracker Pie Crust
- 2 (8 ounce) packages 1/3 fat Cream Cheese, softened
- 1/2 cupe Pumpkin Puree
- 2 Eggs
- 1/2 tsp Vanilla Extract
- 1/2 cup Brown Sugar
- 1 tsp Pumpkin Pie Spice
Instructions
Preheat:
- Preheat oven to 325 degrees F.
Cheesecake Batter:
- In a large bowl, beat cream cheese, sugar and vanilla until smooth.
- Mix in eggs one at a time and blend well.
- Remove 3/4 cup of the cheesecake batter and spread into bottom of pie crust.
- Remove another 1/4 cup of the cheesecake batter and set aside to use for the top swirl layer.
Pumpkin Layer:
- In the same large bowl, add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and stir gently with a large spatula until well combined.
- Carefully spread over cheesecake layer in pie crust.
Top Swirl Layer:
- Spoon the reserved 1/4 cup of cheesecake batter, an inch apart, on top of the pie and swirl using a knife.
Bake, Cool and Serve:
- Bake for 40 minutes.
- Let cool then refrigerate for at least 3 hours.
- Garnish with whipped topping before serving.
