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Pumpkin Pie Cheesecake

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“Pumpkin cheese cake baked in 2 large store bought graham cracker crust pie shell's (make the crust if you wish, I'm lazy so I buy mine).”
READY IN:
1hr 17mins
SERVES:
8
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure the bottom of your oven is clean before you start.
  2. Preheat your oven to 450°F.
  3. Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
  4. Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
  5. Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
  6. Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
  7. Pour into pie shells then put in the oven and bake for 5 minutes.
  8. After baking for 5 minutes turn down the oven without opening the door to 235°F.
  9. Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
  10. Remove from oven to cool completely.
  11. Enjoy.

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