The pumpkin cream cheese cake is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.
1 homemade pie crust, or 9-inch store-bought crust
2 packages (16 oz.) cream cheese, softened
1 cup (200g) granulated sugar
3 tablespoons of all-purpose flour
1 can (15 ounces) pumpkin
3 large eggs, at room temperature
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/4 teaspoon ground cloves
1 teaspoon of milk
Preheat oven to 375°F.
Place unbaked pie crust in a 9-inch pie pan. Cinch the edge of the pie crust to create the desired shape.
Pierce the crust (poke holes in the crust with a fork) before baking.
Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
In a large bowl, combine the cream cheese, sugar and flour with a hand mixer at low speed until creamy.
Set aside 1/2 cup of the cream cheese mixture and set it aside.
To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then add the eggs, one at a time, until they are incorporated, followed by the cinnamon, nutmeg, ginger and cloves. Beat at medium speed until smooth.
Pour the mixture into the baked crust.
Meanwhile, in a medium bowl, combine milk and reserved cream cheese mixture. Mix until smooth and creamy.
Spoon reserved cream cheese mixture over pumpkin mixture.
Use a knife to mix the cream cheese mixture with the pumpkin mixture in an S-shape motion. Then, turn the cake pan a quarter turn and repeat the S-shape design.
Bake the cake for 20 minutes. Then cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
Remove the cake from the oven and let it cool on the counter for 30 minutes.
Transfer the cake to the refrigerator to cool for 4-5 hours before serving.