Prep Time- 30 minutes | Cook Time- 1.5 hrs + 8 hrs cooling time
An easy crowd-pleaser for any holiday gathering!
Ingredients:
Graham Cracker Crust
- 1-1.5 Cups Graham Cracker (crushed)
- .25 Cup Sugar
- .5 tsp Salt
- 4 Tbsp Butter (melted)
The Cheesecake Filling
- 16 oz Cream Cheese (room temp)
- 1/2 Cup Greek Yogurt
- 1/2 Cup Sugar
- 2 Egg Whites
- 3 Tbsp Flour
- 1 tsp Vanilla Extract
The Pumpkin Filling
- 15 oz Pure Pumpkin (wit no additional ingredients)
- .75 Cup Evaporated Milk
- .75 Cup Sugar
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice Mix
* See notes at the bottom for ingredient alternatives and other ideas!
NOTE- you do not want to make this the day you want to eat it, this really should be made the day before.
Instructions:
1- Gather all ingredients and set the oven to 350°F (or about 177°C). A 10 inch spring form pan works best for this recipe. As you can see from my photos, a regular pie pan works too, though if you use the pie dish you will use about 2/3rds of each filling and have left overs to make an additional smaller pie. If you are using the spring form pan, put a layer of tinfoil around the outside in case it leaks. I also like to put a small round of parchment paper at the bottom of my pies (regardless of which pan I use) to help prevent any sticking. Set your pie pan aside.
ADDITIONALLY- get a rimmed baking sheet prepared. The rim needs to be just tall enough to hold the pie pan as well as some water.
2- The Graham Cracker Crust:
In a bowl, mix together all dry ingredients, then add the Butter and mix it well. Dump the crumbles into the lined pie pan and press it down onto the bottom (and sides if you wish to have crust on the sides of your pie). I use a measuring cup to press the crumbs down.
3- The Cheesecake Filling:
Using a mixer or a kitchen aid, mix the Cream Cheese and Greek Yogurt until its fluffy. Then mix in the Sugar. Then slowly mix in the Egg Whites and the Vanilla until its very well incorporated and fluffy again. Then add the Flour and mix until everything is very smooth with no lumps.
4- Pour the Cheesecake mixture into the pie pan so that the pan is only HALF full. You may have some extra filling depending on the pan you use, you can set the extra aside for an additional smaller pie later. Make sure to smooth out this layer so that it’s an even depth all around.
5- The Pumpkin Filling:
All of the ingredients can be poured into a large bowl and mixed until everything is well incorporated.
6- Slowly and carefully pour the Pumpkin Filling overtop the cheesecake filling. If you dump it in too quickly you can end up with uneven layers. Smooth this out as evenly as possible. This will not rise, but I advise keeping the filling just below the height of the pie pan just in case.
7- Place the pie pan onto the rimmed baking sheet, and place the whole thing into the oven on the bottom rack. Before closing the oven, add enough HOT water to the rimmed baking sheet so that it’s very full of water.
8- Bake for 1 hour. Turn off the oven, and leave it for another 30-40 minutes (DO NOT OPEN THE OVEN DOOR NO MATTER WHAT!!!!!)
9- Place the pie pan onto a cooling rack until it comes closer to room temp. Then (without covering it) place it in the fridge for 6-8 hours to set before serving.
NOTES:
HOW TO ENJOY– I LOVE this pie with some whipped cream or vanilla ice cream! With the extra filling that I had, I made 4 miniature single serving pies and put them in the freezer for a later date.
OTHER ADD INS– You can use your own favorite cheesecake or pumpkin pie recipes for this; you can use some cheesecake filling on top to make a decorative design; you can use a dough pie crust instead of graham cracker…
