Recipes and Tips for making Pie.
Easy pumpkin pie cheesecake
- 1 can (16 oz.) pumpkin
- 2/3 cup light brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 4 eggs, divided
- 1 cup evaporated milk
- 2 tsp. vanilla extract, divided
- 1 deep dish (9 or 10 inch) unbaked pie shell
- 1 pkg. (8 oz.) cream cheese, softened
- ½ cup granulated sugar
- Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl.
- Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth.
- Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean.
- Chill before serving.
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