How to Make Pumpkin Cheesecake Swirl Pie



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat oven to 350F.

In a large mixing bowl add in 1/3 cup evaporated milk.

Add in your 3/4 cup of pure pumpkin.

Add in 1/3 cup sugar.

Then one egg.

Add in 1/2 teaspoon cinnamon.

Add in 1/4 teaspoon ground ginger.

Add in 1/8 teaspoon nutmeg.

After all your ingredients for the pumpkin pie half are in you can use a hand mixer to blend them all together.

In a separate mixing bowl place 12 oz of softened cream cheese.

Add in 1/3 cup sour cream.

Add in 1/3 cup sugar.

Add in two eggs.

Then mix with hand mixer, be sure to blend well for fluffy consistency.

The next part is to add 1/3 of cheesecake mixture to pumpkin mixture. I do this by separating the cheesecake mixture into 3 identical bowls.

Then simply add a whole bowl of cheesecake mixture into the pumpkin mixture.

Now you have 1/3 of the cheesecake mixture in with the pumpkin mixture.

Mix it around a bit to give it this color.

The mix makes more than one pie so I'm also using these mini pie crusts.

Fill each crust with a little less than 2/3 of the pumpkin mixture.

21

Dollop the remaining cheese cake mixture into each pie, leaving room on the sides to swirl. Remember dollop spoonfuls at a time because if you try to pour it in it will sink.

22

Then swirl with toothpick or even a straw works if you want those noticeable loops.

23

Cook for about 40 minutes. If you would like it a bit browner try adding a few more minutes like 5 or so.

24

Enjoy! These delicious pies can be served with whipped cream for an even creamier taste.


Watch the video: PUMPKIN CHEESE CAKE SWIRL PIEHOME MADE SIMPLE AND EASY. EPISODE 808. CHERYLS HOME COOKING


Previous Article

How to make tuna mornay

Next Article

How to create ribbon centers for paper flowers