Although traditionally served during winter holidays, pumpkin pie can deliver a nostalgic experience anytime of the year. This easy recipe captures the essence of pumpkin pie and transforms it into a delicious cheesecake with chocolate-hazelnut spread.
Ingredients:
1 can pumpkin puree
2 (8-oz) packages cream cheese
2 eggs
1 pre-made pie crust
⅓ cup Nutella
Ground nutmeg
Ground cloves
1 teaspoon cinnamon
1/2 cup Sugar
1/2 teaspoon vanilla extract
*Substitution: Instead of buying all the spices separately, look for apple pie spice to substitute from the nutmeg, cloves, and cinnamon
Cooking Instructions:
First, warm the cream cheese to room temperature to make it easy to mix with other ingredients. Combine eggs, sugar, cream cheese, and vanilla extract in a large bowl and mix until smooth. Unroll the pie-crust and form into the bottom of a pie tin. Then, spread a layer of this mixture on the bottom of the pie-crust. Transfer the pie-crust to the freezer and preheat the oven to 325 degrees Fahrenheit.
Next, add 1/2 cup of the pumpkin puree to the cinnamon, a pinch of nutmeg, and the ground cloves. If using the apple pie spice instead, then add 1 teaspoon. Mix the puree until smooth. Next, pull out the pie and add the mixture on top of the crust as a top layer. Spread evenly using a knife.
Lastly, scoop out 1/3 cup of Nutella spread and transfer it to a small Ziploc bag. Cut off a corner of the bag and decorate the pie with the spread. Swirl the applied spread with a knife to pattern as desired. Bake for 40-45 minutes and transfer the cheesecake to the fridge for at least three hours. After three hours, slice, top with whipped cream, and enjoy.
