- Perfect for adding warmth and sweetness to the pie.
- **Cream Cheese** (8 oz)
- Key ingredient that gives a creamy texture, ideal for cheesecakes.
- **Sweetened Condensed Milk** (1 can)
- Adds richness and helps in achieving the perfect consistency.
- **Vanilla Extract** (1 teaspoon)
- Enhances the flavor profile with a hint of vanilla.
- **All-Purpose Flour** (2 tablespoons)
- Used as a thickener for a smooth texture.
- **Eggs** (2 large)
- Essential for binding and giving structure to the filling.
- **Ginger Powder** (1/4 teaspoon)
- Adds a spicy kick that complements pumpkin well.
- **Cinnamon Powder** (1 teaspoon)
- A classic spice for pumpkin pie, enhancing its fall flavor.
- **Salt** (a pinch)
- Balances the sweetness and enhances overall taste.
- **Butter** (2 tablespoons)
- For a richer base that melts beautifully in the crust.
*Note: Ensure you have a pre-made or homemade graham cracker crust ready before assembling your cheesecake.*
Steps
### Delicious Cheese Pumpkin Pie Dessert Recipe
Indulge in the creamy and delicious flavor of this homemade pumpkin pie dessert infused with a tangy cheese twist! This recipe is perfect for fall gatherings or any time you want to treat yourself. Follow these easy steps to create a delectable cheesecake pumpkin pie that's sure to impress your guests.
#### Ingredients:
- 1 pre-baked 9-inch graham cracker crust
- 2 (8oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Optional: whipped cream and a sprinkle of cinnamon for garnish
#### Instructions:
1. **Preheat Oven**: Start by preheating your oven to 350°F (175°C). Make sure the graham cracker crust is fully baked and cooled.
2. **Cream Cheese Mixture**: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add in 1 cup of sugar and mix well. Add in the vanilla extract and continue beating for another minute until everything is thoroughly combined.
3. **Pumpkin Blend**: In a separate bowl, mix together the flour, cinnamon, ginger, and salt. Slowly fold this mixture into the cream cheese mixture using a spatula to ensure even distribution. Be gentle to avoid over-mixing.
4. **Add Pumpkin Puree**: Carefully pour in the pumpkin puree and mix until just combined. Do not overmix; you want a smooth but still slightly chunky consistency.
5. **Egg Addition**: Crack in the three large eggs one at a time, stirring well after each addition. This step is crucial for a creamy texture.
6. **Pour Mixture into Crust**: Pour the prepared mixture evenly into the pre-baked graham cracker crust.
7. **Bake**: Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for about 50-55 minutes or until the edges are set but the center still jiggles slightly when shaken gently.
8. **Cooling**: Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours, ideally overnight.
9. **Garnish & Serve**: Once chilled, garnish with whipped cream and a sprinkle of cinnamon if desired. Slice and serve!
#### Tips for Perfect Results:
- Ensure all ingredients are at room temperature to achieve the smoothest texture.
- For an extra rich flavor, consider adding a tablespoon of pumpkin pie spice or a drizzle of caramel sauce on top.
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Enjoy creating this delightful dessert and savor the warmth and flavors of autumn!