Name: Cream Cheese Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 2 cups finely crushed pecan shortbread cookies -; 1 tablespoon all-purpose flour -; 3 tablespoons butter, melted -; Filling: -; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened -; 1 cup sugar -; 1 can (15 ounces) solid-pack pumpkin -; 3 tablespoons all-purpose flour -; 1 tablespoon milk -; 1 teaspoon ground cinnamon -; 1/4 teaspoon each ground ginger, nutmeg and cloves -; 3 eggs, lightly beaten -; Whipped cream, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cream Cheese Pumpkin Pie

1. 2 cups finely crushed pecan shortbread cookies -

2. 1 tablespoon all-purpose flour -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened -

6. 1 cup sugar -

7. 1 can (15 ounces) solid-pack pumpkin -

8. 3 tablespoons all-purpose flour -

9. 1 tablespoon milk -

10. 1 teaspoon ground cinnamon -

11. 1/4 teaspoon each ground ginger, nutmeg and cloves -

12. 3 eggs, lightly beaten -

13. Whipped cream, optional -

How to cook deliciously - Cream Cheese Pumpkin Pie

1. Stage

Preheat the oven to 350°F. In a small bowl, mix the crushed cookie crumbs, flour and melted butter until fully combined. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch deep-dish pie plate. Bake the crust for 9 to 11 minutes or until it's lightly browned. Set the pie plate on a wire rack to cool completely.

2. Stage

In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the pumpkin, flour, milk, cinnamon, ginger, nutmeg and cloves, and continue mixing until the ingredients are fully incorporated. Add the eggs, and beat on low until they're just combined, being careful not to overmix.

3. Stage

Pour the filling into the cooled crust, spreading it evenly. Bake the cheesecake at 350° for 40 to 50 minutes, or until the center is almost set but still slightly jiggly. If necessary, cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool the cheesecake on a wire rack for one hour, then refrigerate it for at least four hours before serving. Top the cheesecake with whipped cream, if desired.