Pumpkin pie cheesecake

Name: Pumpkin pie cheesecake
Yield: 8 servings
Cuisine: American
Ingredients: 1 packages ready roll pie crust; 1 beaten egg; 1 tsp water; 1 packages (8oz) cream cheese, room temp.; 1/2 cup sugar; 3/4 tsp vanilla extract; 1 egg; 1 cup pumpkin puree(not pie filling); 3/4 cup evaporated milk; 1/2 cup light brown sugar; 2 eggs; 1 1/2 tsp pumpkin spice; 1/4 tsp salt

Cookiemama7512 @cook_2779629

Pumpkin pie cheesecake

Cookiemama7512 @cook_2779629

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Ingredients

8 servings

1 packagesready roll pie crust
1beaten egg
1 tspwater
Cheese cake layer
1 packages(8oz) cream cheese, room temp.
1/2 cupsugar
3/4 tspvanilla extract
1egg
Pumpkin pie layer
1 cuppumpkin puree(not pie filling)
3/4 cupevaporated milk
1/2 cuplight brown sugar
2eggs
1 1/2 tsppumpkin spice
1/4 tspsalt

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Steps

1

Preheat oven to 400°F
2

Fit pie crust into 9in. pie plate and crimp edges. Refrigerate till ready to fill.
3

With the 2nd pie crust, cut into shapes then refrigerate till ready.
4

In a medium bowl, beat cream cheese, sugar, vanilla extract & egg until smooth.
5

Spread evenly on bottom of pie crust.
6

In a large bowl mix pumpkin puree, milk, brown sugar, eggs, pumpkin spice, & salt until smooth.
7

Using a ladle, gently spoon mixture over cream cheese layer.
8

Brush egg wash over edge and pastry shapes.
9

Then over lap shapes on pie.
10

Bake for 15 minutes then cover edges with foil.
11

Bake for another 45 minutes at 350°F.