Pumpkin Cheesecake Galette

I’ve been in full pumpkin mode lately, prepping and planning for Thanksgiving {my favorite holiday!}, and trying a few new recipes that stray from the standard pumpkin pie. I’ve already shared two new pie recipes – a no bake pumpkin pie with rice krispies treat crust and maple pumpkin pie with chocolate maple bacon crust – but I have one more easy and delicious pumpkin dessert to share this fall. This pumpkin cheesecake galette is a rustic twist on the traditional pumpkin pie, not too sweet, slightly tart, and the perfect dessert to add to the Thanksgiving or Friendsgiving menu!

To make this pumpkin cheesecake galette, you’ll need

1 pie crust {I used storebought but you can definitely make your own if you’ve got a recipe you love}

16 ounces cream cheese, softened

1 cup pumpkin

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves, and

1/2 teaspoon vanilla.

With an electric mixer, whip the cream cheese until smooth then add all the other ingredients, except the pie crust {obviously}, and whip until well combined.

Spray a large baking sheet with cooking spray then lay the pie crust flat on the sheet.

Use a spatula to spread the pumpkin cheesecake filling over the crust, leaving about an inch to an inch and a half around the edge …

… then fold the edges up over the filling.

Don’t worry about the galette looking perfect since the rustic appearance is part of its charm.

Sprinkle the filling and crust lightly with ground cinnamon then bake.

Bake at 425 for 15 minutes then reduce the heat to 350 and bake for another 20 minutes.

Let cool completely.

Cut into slices, add a dollop of whipped cream …

… and serve. Refrigerate any leftovers but bring to room temperature before serving again.

This pumpkin cheesecake galette is just the thing for Thanksgiving dinner, a fall potluck, or a delicious pie bar. Wherever you serve it, it’s sure to be a crowd pleaser!