Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust. THANK YOU for this recipe! Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Beat the nutmeg, 1 teaspoon of cinnamon and the pumpkin, into the remaining cream cheese mixture. This Vegan Double Layer Pumpkin Cheesecake is a Pumpkin Pie that crossed paths with a Cheesecake! Top with caramel, whipped cream, and more graham crackers crumbs! Cover and refrigerate until completely chilled (3-4 hours) before slicing. Pumpkin Spice: can you call this a pumpkin cheesecake without the pumpkin spice…I think not; Corn starch: one of the most important ingredients as this helps to hold and firm up your cheesecake the most in place of traditional eggs; How to make a good double layer pumpkin cheesecake. 1. Fold in whipped topping. You have a gingersnap crust, that has a double layer pumpkin cheesecake filling. In a food processor {you can also mix by hand}, blend together everything for the pumpkin pie. Spread pumpkin layer over the cream cheese layer. Carefully spread pumpkin layer over cheesecake layer in pie crust. Cheesecake Layer. BEAT cream cheese with 1 Tbsp. Drizzle with butterscotch sauce or caramel, and serve topped with whipped cream, if desired. A double layer of cheesecake and a layer of pumpkin cheesecake! Three classic dessert flavors meld into one delicious holiday pie recipe. I used to make a double-decker pumpkin and cheesecake pie every year for 10+ years before I became a vegan,. Double wrap the pan in tin foil and set in a larger baking pan. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. For the ultimate cheesecake lover! This cream cheese pumpkin pie is a delicious variation on a traditional pumpkin pie for a Thanksgiving meal. Pour 1/2 of the vanilla batter into crust. Whisk gently until smooth. See more ideas about Dessert recipes, Delicious desserts, Desserts. Last year was my first vegan Thanksgiving and I didn’t have an alternative, so we had apple pie instead. Prep Time 1 hr. Garnish slices with more Cool Whip and ground cinnamon, if desired. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. On low speed add the eggs, one at a time, until well combined. Spread over cream cheese layer.,REFRIGERATE 4 hours or until set. Beat until well blended, about 2 minutes. How to Make Pumpkin Pie Cheesecake. Directions. A delicious dessert with a graham cracker crust, cheesecake in the middle and pumpkin pie filling to top it off! Place in the refrigerator or freezer until the crust is very firm. Bake until the edges are set and the center is slightly jiggly, about 40 to 45 minutes. https://stephaniessweets.com/double-layer-pumpkin-cheesecake Spread over the first layer. This recipe is very easy to make with just a few short steps: Step 1: Start by beating together the cheesecake layer ingredients until smooth. Beat in eggs, 1 at a time, just until blended. In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Spread on bottom of crust.,POUR remaining milk into large bowl. Double Layer Pumpkin Cheesecake Pie with Pecan Streusel. Place pie pan in a warm water bath in the oven and bake for 55-60 minutes. This simple no-bake pumpkin cheesecake pie comes together in no time. Drool! All She Cooks. The perfect Thanksgiving dessert. Layered Pumpkin Cheesecake pie is a perfect holiday dessert recipe. Let the cheesecake cool completely on … Add sour cream; mix well. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). And, it’s so easy to make because there is no baking. This easy-to-make dessert is a no-bake pumpkin pie with a second layer surprise hidden underneath the pumpkin. Total Time 2 hrs 30 mins. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. HOW TO MAKE DOUBLE LAYER PUMPKIN CHEESECAKE. Prepare the crust: Mix crumbs, butter and sugar in a medium bowl. Add pumpkin puree, the remaining Allulose (3 tablespoons), 1/4 teaspoon vanilla, large pinch of salt, and the pumpkin pie spice to the cheesecake mix and mix on low just until smooth and uniform. Layer in the cheesecake then, the pumpkin pie. Refrigerate for at least 4 hours before serving. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. 1/4 cup Pumpkin … May 29, 2018 - Explore Delia Ybarra's board "Double layer pumpkin cheesecake pie" on Pinterest. Fold in 1-1/2 cups whipped topping. Pour slowly over the chilled cheesecake filling. Beat cream cheese, sugar and vanilla with mixer until blended. Cook Time 1 hr 30 mins. Now, using the remaining cheesecake mix, we will make the pumpkin cheesecake layer! https://mylovingoven.com/2018/10/15/2-layer-pumpkin-cheesecake-pie-recipe This Double Layer Pumpkin Cheesecake Recipe is so out of this world delicious that I can guarantee it will become a family favorite handed down for generations – much like my mom’s famous pumpkin bread recipe and famous pumpkin pie. Whip on low with electric mixer until thick. Press on the bottom and up the sides of a 9-inch pie plate. Let cool on a rack. Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes). My mom brings her pumpkin pie every year to Thanksgiving. Add pumpkin, pudding mixes and spices. Bake in a water bath at 350 for 45-60 minutes* If you have the time, allow to … To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. A double layer pumpkin cheesecake with creamy rich cheesecake, pumpkin, spices like cinnamon, clove, and pumpkin pie spice, and a shortbread pecan crust. 8 oz Cream Cheese, room temperature 1/4 cup + 1 Tbsp Lakanto Classic Monkfruit Sweetener 1/4 tsp Vanilla Extract 1 tsp Fresh Orange Zest -or- 1/8 tsp Orange Extract, dried zest results in a chunky texture 1 Egg, room temperature 2 Tbsp Heavy Whipping Cream Pumpkin Layer. Preheat your oven to 350 degrees F. Prepare the filling: In a large bowl beat the cream cheese, vanilla, … Cooler weather is taking over Maine and fall recipes are calling my name. Step 3: Add pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth. Stir vanilla into remaining plain batter. Print Recipe Pin Recipe. if using a whole pumpkin, cut it into half, cut off outer skin, and chop into chunks; place into a sauce pan that is big enough to contain the pumpkin, cover with water, so it barely goes over pumpkin chunks, bring to boil, reduce heat to low ore medium low, cover and boil until done (15-20 minutes) Topped with a whipped cream topping for the ultimate creamy consistency. Fall has come full swing, and now we are in a panic to make all things pumpkin! Store leftover pie in refrigerator. Double Layer Pumpkin Cheesecake: two layers of cheesecake, one vanilla and one spiced pumpkin, in a buttery crust. Remove 1 cup batter; place in medium bowl. milk and sugar until smooth. Spoon into crust. Yield: 1- 9" pie … The perfect way to celebrate the holiday! 5 from 2 votes. This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. Stir in pumpkin, pumpkin pie spice and brown sugar. Place the pie on a baking sheet and bake for 15 minutes. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. https://barefeetinthekitchen.com/pumpkin-cheesecake-pie-recipe Their head pastry chef Stephanie made … Start by setting the oven to 350F. Double Layer Pumpkin Cheesecake is one of my favorite holiday desserts to serve up my family at our holiday feast. Check out the rest of my cheesecake recipes. Turn off the oven, crack the door and allow to cool for another hour. Bake the pie for 40-50 minutes. I have been wanting to bake a pumpkin cheesecake for a while, after seeing this double layer cheesecake from TheContinue Reading Remove 1 cup (250 mL) of the batter and stir in the Gently pour pumpkin … In a small bowl, combine the cream cheese, sugar and milk. So easy to make a double-decker pumpkin and cheesecake pie every year for 10+ years before I became a,. By hand }, blend together everything for the ultimate creamy consistency: 1- ''! 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