| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr 30 min |
| Cook: | 35 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons hazelnut creamer, divided
- 1/2 cup butter, melted
- 1 (8-ounce) package cream cheese
- 3/4 cup light brown sugar
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup heavy cream
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Instructions
- Heat oven to 350 degrees F.
- To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
- For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 296 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 95 mg |
| Sodium | 249 mg |
Reviews
I’ve made this so many times I’ve lost count. I tweaked it a bit making it into a diabetic version for family and friends. It’s so good and delicious
Such a delicious treat! Very easy to make. The only disappointment was the recipe was not written correctly. Make sure to watch the video first to get the correct information. I did use liquid hazelnut creamer because I didn’t watch the video first, and the written recipe does not specify that you need powdered hazelnut creamer. I also had to cook it about 20 minutes longer than stated. However, it still turned out perfectly delicious. Just disappointed that we pay for this app and the information is incorrect. Seems like we should be getting what we pay for.
I love this pie! Adding cream cheese is genius. You do have to cook it longer than 35 minutes so adjust the time according to your oven.
I made this last night following the written instructions which I was surprised to see afterwards where different than the video demonstration. Nonetheless, other than it needing closer to 55 mins to set up to slight wiggle in the middle, it is a gorgeous pie. I didn’t have the creamer powder, just used 1 TB pumpkin pie spice in the filling. Would definitely make again. And bake on a cookie sheet for the butter smoking issue.
Very disappointed… lacked any true spice flavor. There should be double the amount of spice 1/4 tsp of Allspice was insignificant. This recipe is WAY off for the amount of time to completely cook; took around 1 hour at 350 degrees. Will not make again; I should know better and stick to Ina recipes.
Made exactly as recipe stated. After 35 minutes at 350 was still soupy – definitely needs several minutes more…
Turkey breast
You can’t go wrong making Sunny’s recipes. Always great tasting.
Will make for Christmas. Kind of a pumpkin cheese cake!
love it