Ingredients
- Cheesecake filling:
- Ingredients
- 1 small box of vanilla wafers
- 3/4 cup sugar
- 1/2 cup finely chopped pecans
- 1 stick of butter, melted
- 1 pounds cream cheese, softened and cubed
- 1/2 cup light brown sugar
- 3 eggs
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- Pinch salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cups pumpkin puree
- pumpkin Pie Filling:
- 1 1/2 cups of egg nog
- 2 cups mashed fresh pumpkin
- 3/4 cup light brown sugar
- 3 egg yolks
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- Pinch of ginger
- 1 envelope of unflavored gelatin
- 1 teaspoon pure vanilla extract
- 3 egg whites (use pasturized)
- 1 cup heavy cream
- 2 tablespoons bourbon
- 8 ounces of pecan halves
Preparation
Step 1
Directions
Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan.
In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 45 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center.
In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves.