layered maple pumpkin cheesecake pie

Name: Layered Maple Pumpkin Cheesecake Pie
Prep time: 20 min
Yield: 8
Ingredients: 35 - nilla wafers, finely crushed (about 1 1/4 c); 1/4 cup(s) butter, melted; 1 - 8 oz. package(s) cream cheese, room temperature; 3/4 cup(s) sugar, divided; 3 large eggs, divided; 1 1/4 cup(s) pumpkin, canned or cooked; 1 cup(s) evaporated milk; 1 1/2 teaspoon(s) pumpkin pie spice; 3/4 cup(s) cool whip, thawed; 3 tablespoon(s) walnuts, chopped; 1/4 cup(s) pure maple syrup (not pancake syrup)

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

YUM! Too bad Thanksgiving's already gone....

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(1 rating)

yield 8 serving(s)

prep time 20 Min

Ingredients For layered maple pumpkin cheesecake pie

35

nilla wafers, finely crushed (about 1 1/4 c)
1/4 c

butter, melted
1 - 8 oz. pkg

cream cheese, room temperature
3/4 c

sugar, divided
3 lg

eggs, divided
1 1/4 c

pumpkin, canned or cooked
1 c

evaporated milk
1 1/2 tsp

pumpkin pie spice
3/4 c

cool whip, thawed
3 Tbsp

walnuts, chopped
1/4 c

pure maple syrup (not pancake syrup)

How To Make layered maple pumpkin cheesecake pie

1
Preheat oven to 350 degrees F. Mix crumbs & butter; press onto bottom & up sides of a 9" pie plate.

2
Beat cream cheese, 1/4 C sugar & 1 egg with mixer until well blended. Spread onto bottom of crust.
3
Mix remaining sugar, eggs, pumpkin, milk & spice; carefully pour over cream cheese mixture. (NOTE: Crust will be full.) Bake 1 hour & 5 minutes or until center is set. Cool completely. Serve topped with remaining ingredients (cool whip, walnuts & maple syrup).
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