8ounces(226 g) full-fat block-style cream cheeseat room temperature
1cup(200 g) light brown sugar
2large eggsat room temperature
2egg yolksat room temperature
1 ¼cups(300 ml) heavy creamor half and half (at room temperature)
¼cup(31 g) all-purpose flour
3tablespoonsground cinnamon
2teaspoonsvanilla extract
½teaspoonsalt
Pinchof nutmeg
Instructions
Arrange the pie dough in a 9-inch pie pan and refrigerate until ready. Preheat the oven to 350°F.
1 unbaked 9-inch pie crust
Using an electric mixer, beat the cream cheese until smooth. Add the brown sugar and mix until well combined.
8 ounces (226 g) full-fat block-style cream cheese, 1 cup (200 g) light brown sugar
Add the eggs and egg yolks one at a time, beating between each addition.
2 large eggs
Pour in the heavy cream, and add the flour, spices, vanilla extract, and salt. Mix until smooth and well combined. Ensure there are no lumps (add flour and spices separately if necessary). The filling should be somewhat thin and pourable.
1 ¼ cups (300 ml) heavy cream, ¼ cup (31 g) all-purpose flour, 3 tablespoons ground cinnamon, 2 teaspoons vanilla extract, ½ teaspoon salt, Pinch of nutmeg
Pour the cinnamon filling into the crust, place on a baking sheet, and bake for 35-45 minutes. The edges should be set, while the center will still jiggle slightly.
Let the pie cool at room temperature for 1 hour, then transfer to the refrigerator to cool completely, about 4-5 hours.
Serve with powdered sugar, whipped cream, and a sprinkle of cinnamon.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.