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RECIPE: Pumpkin Cheesecake Pie

This fall and Thanksgiving dessert from King Arthur Flour has the wisdom of Solomon. When you can’t decide between pumpkin pie or pumpkin cheesecake, go zebra* and combine them into one dessert!

Prep time is 25 to 33 minutes, bake time is 40 to 45 minutes.

RECIPE: PUMPKIN CHEESECAKE PIE

Ingredients For A 9-Inch Pie, 10-12 Servings

For The Crust

Make your favorite pie crust or purchase a deep 9″ prepared crust. You can also use a cheesecake crust of graham crackers or gingersnaps.

  • Cheesecake crust variations
  • Gingersnap crust
  •  
    For The Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup crushed crystallized ginger (photo below)
  •  
    For The Pumpkin Layer

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin purée
  • 1 cup light cream or evaporated milk
  • 3 large eggs, lightly beaten
  •    
    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/pumpkin pie cheesecake kingarthur 230L1

    The bottom layer is cheesecake, the top layer is pumpkin pie. Photo courtesy KingArthur.com.

     
    *A zebra is a cheesecake bottom and a brownie top, or vice versa. Here’s a recipe.

     

    pumpkin-pie-cheesecake-snackworks-230

    Crystallized Ginger
    TOP PHOTO: A slice of Pumpkin Pie
    Cheesecake. Add a pinch of ground ginger
    from the whipped cream. Photo courtesy
    Snackworks.com. BOTTOM PHOTO:
    finely diced crystallized ginger. You can buy it at KingArthurFlour.com in a small dice for baking. Photo courtesy King Arthur Flour.

     

    For Serving

  • Optional garnish: candied pecans (recipe)
  • Whipped cream (recipe)
  •  
    Preparation

    1. PREHEAT the oven to 425°F.

    2. REMOVE the crust from the refrigerator and allow it to rest at room temperature until it’s warm enough to work with (10 to 30 minutes, depending on how long it’s been refrigerated).

    3. FLOUR your work surface, and roll the crust into a 13″ round. Transfer it to a pie plate that’s at least 9″ wide and 2″ deep. A giant spatula works well for this task. IMPORTANT: Be sure the pan is 2″ deep or all the filling won’t fit. If you find yourself with too much filling, pour it into a ramekin and bake it until the center is set. You’ll have an individual dessert or snack.

    4. GENTLY SETTLE the crust into the plate, and crimp the edges.

    5. MAKE the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that’s OK.

    6. STIR in the egg, vanilla and optional ginger. Spoon the filling into the pie crust.

    7. MAKE the pumpkin filling: Whisk together the sugar, salt and spices in a medium-sized mixing bowl. Add the pumpkin, cream or evaporated milk and eggs, and whisk gently until smooth. (You don’t want to beat a lot of air into this mixture; just be sure it’s thoroughly combined.)

    8. GENTLY SPOON the pumpkin filling atop the cheesecake layer, filling within 1/4″ of the top of the crust. NOTE: Do this carefully at first, so as to not disturb the cheesecake layer. Once you’ve covered the cheesecake, you can be less careful.

     
    9. BAKE the pie for 15 minutes. Reduce the oven temperature to 350°F and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it’s done.

    10. REMOVE the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

      




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