Cheesecake Layer Pumpkin Pie

    Cheesecake Layer Pumpkin Pie


    38 people made this

    About this recipe: If you love cheesecake and spiced pumpkin, you will love this pie. A shortcrust pastry case is filled with a layer of cheesecake, then topped with a spiced pumpkin filling and glazed with maple syrup.

    Serves: 8 

    • 1 (23cm) sweet pastry case
    • 225g cream cheese, softened
    • 4 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 egg, beaten
    • 315g pumpkin puree
    • 250ml evaporated milk
    • 100g caster sugar
    • 2 eggs, beaten
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 pinch salt
    • 4 tablespoons maple syrup

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a small mixing bowl combine cream cheese, 4 tablespoons sugar and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pastry case and set aside.
    3. In a medium bowl combine pumpkin puree, evaporated milk, 100g sugar, 2 eggs, cinnamon, ginger, nutmeg and salt. Mix well, then pour the mixture over the cream cheese layer.
    4. Bake in preheated oven for 1 hour or until set in centre. Cool, then brush top with maple syrup.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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