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Pumpkin Spice Cheesecake Pie
- 1 hour
- 12 ingredients
- Nut pie crust
- Moderate
- servings
Ingredients
- 1 Diamond of California Pumpkin Pie Spice Nut Pie Crust
- 12 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs room temperature
- 1 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 scant teaspoon clove
- 1/8 scant teaspoon all spice
The Steps
- Preheat oven to 300 degrees F
- In a mixer, fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed for about 1 minute, until nice and smooth. Add the the vanilla and eggs and beat on medium low for another 1-2 minutes
- Pour filling into prepared crust and bake for 40 minutes or until the center has risen and the cheese pie is firm – little to no jiggle. Take pie out of oven and let rest for 10 minutes.
- While the pie is resting, prepare the sour cream topping. Add the sour cream, sugar and spices into a mixer fitted with the paddle attachment, and mix until smooth, about 15-30 seconds.
- After the cheese pie has rested for 10 minutes, gently spoon the sour cream topping onto the cheese pie, and evenly distribute it across the top with an offset spatula.
- Place back into the 300 degree oven for 5 minutes.
- Let cool and then place in the refrigerator for at least 5 hours before enjoying. Pie can also be made the night before and enjoyed the next day.
RECIPE CONTRIBUTED BY @ROSEWIFEBAKES