Cheesecake Pumpkin Pie

Total Time:
8 hr 35 min
Prep:
5 min
Inactive:
8 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Gelatin:
  • 3/4 cup boiling water
  • Two .25-ounce packages unflavored gelatin
  • Crust:
  • Nonstick cooking spray, for spraying the springform pan
  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • Filling:
  • Three 8-ounce packages cream cheese, at room temperature
  • 3/4 cup confectioners' sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 store-bought pumpkin pie
  • Special equipment: a springform pan
Directions
  • For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.

  • For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.

  • In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.

  • For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.

  • Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.


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    This recipe is featured in:

    The Kitchen