Bake in a water bath at 350 for 45-60 minutes* If you have the time, allow to … Carefully spread pumpkin layer over cheesecake layer in pie crust. You have a gingersnap crust, that has a double layer pumpkin cheesecake filling. Step 3: Add pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth. Last year was my first vegan Thanksgiving and I didn’t have an alternative, so we had apple pie instead. Drizzle with butterscotch sauce or caramel, and serve topped with whipped cream, if desired. This cream cheese pumpkin pie is a delicious variation on a traditional pumpkin pie for a Thanksgiving meal. Turn off the oven, crack the door and allow to cool for another hour. And, it’s so easy to make because there is no baking. Stir vanilla into remaining plain batter. Remove 1 cup batter; place in medium bowl. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Garnish slices with more Cool Whip and ground cinnamon, if desired. Cooler weather is taking over Maine and fall recipes are calling my name. Cover and refrigerate until completely chilled (3-4 hours) before slicing. The perfect Thanksgiving dessert. How to Make Pumpkin Pie Cheesecake. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Cook Time 1 hr 30 mins. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. Add pumpkin, pudding mixes and spices. A double layer pumpkin cheesecake with creamy rich cheesecake, pumpkin, spices like cinnamon, clove, and pumpkin pie spice, and a shortbread pecan crust. Total Time 2 hrs 30 mins. Let cool on a rack. This recipe is very easy to make with just a few short steps: Step 1: Start by beating together the cheesecake layer ingredients until smooth. A delicious dessert with a graham cracker crust, cheesecake in the middle and pumpkin pie filling to top it off! Start by setting the oven to 350F. See more ideas about Dessert recipes, Delicious desserts, Desserts. Preheat your oven to 350 degrees F. Prepare the filling: In a large bowl beat the cream cheese, vanilla, … Add pumpkin puree, the remaining Allulose (3 tablespoons), 1/4 teaspoon vanilla, large pinch of salt, and the pumpkin pie spice to the cheesecake mix and mix on low just until smooth and uniform. Bake until the edges are set and the center is slightly jiggly, about 40 to 45 minutes. Gently pour pumpkin … Topped with a whipped cream topping for the ultimate creamy consistency. 8 oz Cream Cheese, room temperature 1/4 cup + 1 Tbsp Lakanto Classic Monkfruit Sweetener 1/4 tsp Vanilla Extract 1 tsp Fresh Orange Zest -or- 1/8 tsp Orange Extract, dried zest results in a chunky texture 1 Egg, room temperature 2 Tbsp Heavy Whipping Cream Pumpkin Layer. In a small bowl, combine the cream cheese, sugar and milk. Layered Pumpkin Cheesecake pie is a perfect holiday dessert recipe. Double Layer Pumpkin Cheesecake Pie with Pecan Streusel. Print Recipe Pin Recipe. Beat in eggs, 1 at a time, just until blended. Pour slowly over the chilled cheesecake filling. if using a whole pumpkin, cut it into half, cut off outer skin, and chop into chunks; place into a sauce pan that is big enough to contain the pumpkin, cover with water, so it barely goes over pumpkin chunks, bring to boil, reduce heat to low ore medium low, cover and boil until done (15-20 minutes) This easy-to-make dessert is a no-bake pumpkin pie with a second layer surprise hidden underneath the pumpkin. This Vegan Double Layer Pumpkin Cheesecake is a Pumpkin Pie that crossed paths with a Cheesecake! Spoon into crust. Remove 1 cup (250 mL) of the batter and stir in the https://barefeetinthekitchen.com/pumpkin-cheesecake-pie-recipe THANK YOU for this recipe! Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust. Bake the pie for 40-50 minutes. Layer in the cheesecake then, the pumpkin pie. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. This Double Layer Pumpkin Cheesecake Recipe is so out of this world delicious that I can guarantee it will become a family favorite handed down for generations – much like my mom’s famous pumpkin bread recipe and famous pumpkin pie. The perfect way to celebrate the holiday! This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. 1. Place pie pan in a warm water bath in the oven and bake for 55-60 minutes. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. HOW TO MAKE DOUBLE LAYER PUMPKIN CHEESECAKE. Three classic dessert flavors meld into one delicious holiday pie recipe. In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat until well blended, about 2 minutes. Beat the nutmeg, 1 teaspoon of cinnamon and the pumpkin, into the remaining cream cheese mixture. Their head pastry chef Stephanie made … Press on the bottom and up the sides of a 9-inch pie plate. Double Layer Pumpkin Cheesecake: two layers of cheesecake, one vanilla and one spiced pumpkin, in a buttery crust. Drool! Fold in 1-1/2 cups whipped topping. A double layer of cheesecake and a layer of pumpkin cheesecake! https://stephaniessweets.com/double-layer-pumpkin-cheesecake For the ultimate cheesecake lover! Pour 1/2 of the vanilla batter into crust. Refrigerate for at least 4 hours before serving. Store leftover pie in refrigerator. Beat cream cheese, sugar and vanilla with mixer until blended. Spread pumpkin layer over the cream cheese layer. Prepare the crust: Mix crumbs, butter and sugar in a medium bowl. Prep Time 1 hr. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. BEAT cream cheese with 1 Tbsp. Pumpkin Spice: can you call this a pumpkin cheesecake without the pumpkin spice…I think not; Corn starch: one of the most important ingredients as this helps to hold and firm up your cheesecake the most in place of traditional eggs; How to make a good double layer pumpkin cheesecake. Place in the refrigerator or freezer until the crust is very firm. Add sour cream; mix well. Top with caramel, whipped cream, and more graham crackers crumbs! Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. I have been wanting to bake a pumpkin cheesecake for a while, after seeing this double layer cheesecake from TheContinue Reading Now, using the remaining cheesecake mix, we will make the pumpkin cheesecake layer! I used to make a double-decker pumpkin and cheesecake pie every year for 10+ years before I became a vegan,. All She Cooks. May 29, 2018 - Explore Delia Ybarra's board "Double layer pumpkin cheesecake pie" on Pinterest. Cheesecake Layer. milk and sugar until smooth. Spread on bottom of crust.,POUR remaining milk into large bowl. Stir in pumpkin, pumpkin pie spice and brown sugar. Fall has come full swing, and now we are in a panic to make all things pumpkin! https://mylovingoven.com/2018/10/15/2-layer-pumpkin-cheesecake-pie-recipe Whisk gently until smooth. Place the pie on a baking sheet and bake for 15 minutes. 5 from 2 votes. Directions. Check out the rest of my cheesecake recipes. Yield: 1- 9" pie … Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes). Double wrap the pan in tin foil and set in a larger baking pan. On low speed add the eggs, one at a time, until well combined. 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