What’s better than pumpkin pie? A pumpkin cheesecake!! If you love pumpkin pie and cheesecake, this is the best of both worlds!

In a mixing bowl, add 2 packages (8oz) of cream cheese, 1/2 cup granulated sugar and 1 teaspoon vanilla extract. Beat in the two eggs and mix well.

Split the mixture into two. Taking 1/2 of the mixture, mix in 1/2 cup pumpkin puree and 2 teaspoons of cinnamon. If you would like, you can use pumpkin spice instead. I’m not a huge fan of cloves so I use only cinnamon.

Roll out the puff pastry and line a pie tin or baking pan with the puff pastry. Pre-bake the pie crust in a 450C oven for about 10-15 minutes. This will help the dough stay crispy while cooking the filling. When the crust is baked, pour in the different layers of the filling. Start with the plain cream cheese filling and then slowly add the pumpkin filling on top. Smooth the pumpkin layer and place into a 325C oven for about 30-40 minutes or until a knife comes out clean. Let it cool for about 1 hour before putting it into the refrigerator. It is best when you chill it for at least 3 hours before cutting into it. Top with ice cream or whipped cream before serving. Enjoy!

Ingredients

• 1 package premade puff pastry
• 2 (8oz) package of cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup pumpkin puree
• 2 teaspoon cinnamon (or pumpkin spice)

Directions

1. In a mixing bowl, add 2 packages (8oz) of cream cheese, 1/2 cup granulated sugar and 1 teaspoon vanilla extract. Beat in the two eggs and mix well.
2. Split the mixture into two.
3. Taking 1/2 of the mixture, mix in 1/2 cup pumpkin puree and 2 teaspoons of cinnamon. If you would like, you can use pumpkin spice instead. I’m not a huge fan of cloves so I use only cinnamon.
4. Roll out the puff pastry and line a pie tin or baking pan with the puff pastry. Pre-bake the pie crust in a 450C oven for about 10-15 minutes. This will help the dough stay crispy while cooking the filling.
5. When the crust is baked, pour in the different layers of the filling. Start with the plain cream cheese filling and then slowly add the pumpkin filling on top. Smooth the pumpkin layer and place into a 325C oven for about 30-40 minutes or until a knife comes out clean.
6. Let it cool for about 1 hour before putting it into the refrigerator. It is best when you chill it for at least 3 hours before cutting into it.
7. Top with ice cream or whipped cream before serving. Enjoy!

If you liked this recipe, check out some of our other recipes on our food blog.