Pumpkin Cheesecake Galette

A pumpkin cheesecake wrapped up in a flaky pie crust. It’s sure to satisfy your love of pumpkin pie & cheesecake cravings!

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Easy as Pie!

When I say this pumpkin cheesecake galette is as easy as pie, I am not kidding. The greatest cheat with this recipe is using store bought refrigerated pie crust. All you have to do is mix and assemble. Plus you can bake this right on the grill using indirect heat. If you’re camping or hosting an Autumn BBQ, this is sure to impress your guests.

Pumpkin Cheesecake Galette
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Pumpkin Cheesecake Galette

Recipe by Christina Stawiasz @thyme.and.timberCourse: DessertDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  •  1 refrigerated pie crust

  •  1-8 oz block cream cheese

  •  1/2 cup pumpkin puree

  • 1/3 cup granulated sugar

  • 1 large egg

  •  1 egg white, whisked

  • 2 Tbsp sour cream

  •  1 teaspoon pumpkin pie spice

  • 1 teaspoon vanilla extract

  • cinnamon sugar

Directions

  • Heat grill to 350-375 degrees and prepare for indirect heat.
  • Using a mixer, blend cream cheese and sugar until smooth. Next add 1 egg, pumpkin puree, sour cream, vanilla and pumpkin pie spice and stir until mixed through.
  • Line a 9 inch cast iron skillet with parchment paper and unroll pie crust. Carefully spoon batter into the center leaving about a 1 1/2 inch border.
  • Fold and pinch crust border up and over batter. Baste the crust with egg white and sprinkle it with cinnamon sugar.
  • Place on the indirect heat side of the grill. Bake for 40-50 minutes, rotating throughout the cook. Remove from the heat when cheesecake is set, and the crust is golden. 
  • Allow to cool slightly, remove from skillet and refrigerate before serving. 

Notes