PUMPKIN CHEESECAKE PIE

Makes one 9 inch pie. Old-fashioned pumpkin pie and cheesecake layered atop a flaky crust.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • Pie Crust: (or buy one)

  • 1

    + 1/2 cups all-purpose flour

  • 1/4

    teaspoon salt

  • 1/4

    cup (4 tablespoons) cold butter, cut into small cubes

  • 1/4

    cup (4 tablespoons) cold vegetable shortening

  • 3 to 5

    tablespoons ice water

  • Cheesecake Layer:

  • 8

    ounces cream cheese, at room temperature

  • 1/3

    cup granulated sugar

  • 1

    large egg, lightly beaten

  • 1

    egg yolk (include with other egg)

  • 1

    teaspoon vanilla extract (I like almond in my cheesecake mixture)

  • Pumpkin Layer:

  • 3/4

    cup granulated sugar

  • 1/2

    teaspoon salt

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground allspice

  • 1

    15-ounce can pumpkin or 1 3/4 cups pumpkin puree

  • 1

    cup light cream or evaporated milk

  • 3

    large eggs, lightly beaten

  • whip cream, for serving

Directions

INSTRUCTIONS: Make the crust: Whisk together the flour and salt in a medium bowl. Cut in the butter and shortening with a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs. Stir in 3–5 tablespoons of ice water until dough just holds together. Pat into a disk, wrap in plastic and refrigerate for a half hour. Make the Fillings: Cheesecake Layer: In a medium bowl beat the cream cheese and sugar on medium until smooth and creamy. Stir in the eggs, vanilla. Pumpkin Layer: In a separate, large bowl whisk the sugar, salt and all the spices together. Add the pumpkin, cream, and eggs. Whisk just until smooth and combined - don't over mix. Preheat oven to 425 degrees F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter. Press into a 9-inch pie pan (inside top measurement) that is at least 1 +1/2 inches deep. Fold the edges under and flute or make a pattern with a fork. Spoon the cream cheese filling into the crust and spread out evenly. Gently spoon the pumpkin mixture on top and fill to 1/4 inch from the top. (You may have a little pumpkin left - you can bake it in a small custard cup.) Bake 15 minutes then turn the heat down to 350 degrees F. and bake 40 - 45 minutes longer. The pie should be mostly set and a little wobbly in the center. Remove to wire rack to cool then chill completely. Cut into wedges and serve with whipped cream.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: