Ingredients:
– 1 cup graham cracker crumbs
– 2 cups cream cheese, softened
– 1 can (15 ounces) pumpkin puree
– 1/2 cup granulated sugar
– 1 cup heavy cream
– 2 teaspoons vanilla extract
– 3 large eggs
– 2 teaspoons pumpkin spice
– 1/4 cup melted butter
– Pinch of salt
Instructions:
1. Preheat your oven to 325°F (163°C) to get things warming up.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar to form the crust. Press the mixture firmly into a 9-inch pie pan.
3. In another large bowl, beat together the cream cheese, remaining sugar, and vanilla extract until smooth and creamy.
4. Add the pumpkin puree, pumpkin spice, and salt into the cream cheese mixture, continuing to mix until well blended.
5. Add in the eggs, one at a time, mixing well after each addition until fully incorporated.
6. Pour in the heavy cream and mix until the filling is smooth and silky.
7. Pour the pumpkin cheesecake filling into the prepared crust and spread it evenly.
8. Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
9. Allow the pie to cool at room temperature, then refrigerate for at least 3 hours, or overnight for the best flavor.
10. Slice, serve, and enjoy your delicious pumpkin cheesecake pie!
Nutritional Information:
This scrumptious pumpkin cheesecake pie contains approximately 350 calories per slice, with 6 grams of protein, 24 grams of fat, and a delightful mix of carbohydrates from the crust and filling.
Time: Preparation time: 20 minutes | Cooking time: 60 minutes
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