Ingrédients pour Farmhouse Triple Layer Pumpkin Cheesecake Pie
- Deep Dish Pie Shells
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon vanilla extract
- Eggs
- 1 1/2 cups (360ml) pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 3/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 (14 oz) can sweetened condensed milk
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Comment préparer Farmhouse Triple Layer Pumpkin Cheesecake Pie
- **Prepare Ingredients:** Gather all ingredients and measure them out. Set out cream cheese to reach room temperature (at least 2 hours before starting).
- **Make Pumpkin Pie Layer:** In a medium bowl, whisk together 1 cup (240ml) pumpkin puree, 1/2 (14 oz) can sweetened condensed milk, 1 large egg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt until completely smooth.
- **Pour into Crust:** Pour pumpkin mixture into your prepared 9-inch pie crust.
- **Make Plain Cheesecake Layer:** In a large bowl, beat 2 (8 ounce) packages of room temperature cream cheese with 1/2 cup (100g) granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy using a hand mixer.
- **Add Eggs:** Add 2 large eggs one at a time, mixing well after each addition.
- **Layer Cheesecake:** Remove 1 cup of the cheesecake batter and spread evenly over the pumpkin pie layer.
- **Make Spiced Pumpkin Cheesecake Layer:** Add 1/2 cup (120ml) pumpkin puree, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg to the remaining cheesecake batter. Gently stir until combined.
- **Layer Spiced Cheesecake:** Carefully pour the spiced pumpkin cheesecake batter over the plain cheesecake layer.
- **Bake:** Bake in a preheated oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (175°C) and bake for 20 minutes more.
- **Lower Temperature:** Reduce oven temperature to 300°F (150°C) and continue baking for 15-20 minutes, or until the edges are set but the center is slightly soft. Watch carefully to prevent over-browning.
- **Cool and Chill:** Let the pie cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours (or preferably overnight) before serving to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
171g
Fat
80g
Carbs
18g
