Think of the silky, creamy texture of cheesecake married to the classic sweet and spicy flavor of pumpkin pie and you’ll get an idea of the pleasure-factor for this scrumptious dessert. Personally, we can’t wait until Thanksgiving to bake it!

We also include three of our all-time favorite traditional-style pumpkin pie recipes for you. It’s all right here:

INGREDIENTS

1 pie shell

Filling

1 8-ounce package full-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly-packed light brown sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pumpkin puree, canned or fresh
2/3 cup light cream or half-and-half

1. Using an electric mixer, cream the cream cheese, gradually beating in the sugars. Blend in the eggs and egg yolk, one at a time, on medium speed. Blend in the vanilla, lemon zest, spices, and salt. Add the pumpkin and cream and blend until smooth and evenly mixed. Pour filling into prepared pie shell and smooth the top.

2. Place pie on the center oven rack and bake for 20 minutes. Rotate pie 180 degrees, so that the part that faced the back of the oven now faces forward. Bake for about 20 minutes more, until the top has puffed slightly and perhaps cracked around the perimeter. The center may seem a little wobbly, but it should not be soupy.

3. Transfer pie to a wire rack and let cool to room temperature. Cover with loosely tented aluminum foil and refrigerate for at least 4 hours or overnight before serving.

Serves 8 to 10.

And here are three classic pumpkin pie recipes:

Best Pumpkin Pie

A Lower-Calorie Pumpkin Pie

Pumpkin Pecan Streusel Pie

MORE THANKSGIVING IDEAS
• Baked Squash Savory Stuffing
• Curried Pumpkin Soup
• Thanksgiving Decorating with Nature
• Spicy Sweet Potato Patties