The Perfect Thanksgiving Dessert Idea Pumpkin Pie Cheesecake Recipe

Video Description

Pumpkin Cheesecake with Pumpkin Spice Whipped Cream This is a fantastic twist on regular pumpkin pie and it’s so easy to make. This is great dessert for all the pumpkin-lovers out there. There are never any leftovers when this is on the dessert table! For the Pumpkin Pie Spice (or use store-bought) 4 Tablespoons Cinnamon 2 tsp ginger 1.5 tsp allspice 2.5 tsp nutmeg 2 tsp cloves For the Pie: 16 oz cream cheese ½ cup sugar 1 tsp vanilla 2 large eggs, at room temperature ½ cup pumpkin puree 2 tsp pumpkin spice 9 in graham cracker crust For the Pumpkin Spice Whipped Cream 1.5 cups heavy whipping cream 1 tbsp pumpkin puree ½ cup confectioners’ sugar 1 tsp pumpkin pie spice Preheat the oven to 325 degrees F. In a large bowl combine the cream cheese, vanilla, and sugar with hand mixer on medium speed. Beat in the eggs one at a time. Pour an even layer of the cream cheese mixture into the pie crust, use about half of the cream cheese mixture. To the rest of the cream cheese mixture add the pumpkin puree and pumpkin spice. Mix it well. Pour the pumpkin cream cheese mixture onto the top of the plain cream cheese layer. Bake the pie for about 30-35 minutes, or until the top is set and the pie is baked through. Remove it from the oven and allow it to cool completely. When you are ready to serve the pie make the whipped cream by combining the whipping cream, pumpkin puree, sugar, and pumpkin spice. Start the hand mixer on low speed to combine the ingredients, then switch the speed to high and whip until the cream holds firm peaks. Place the whipped cream in a piping bag with a decorative tip and dollop it around the outside of the cooled pie. Serve immediately!