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.
1 can pumpkin puree
2 (8-oz) packages cream cheese
1 pre-made pie crust
⅓ cup Nutella
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
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.
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