Pumpkin Cheesecake Pie
King Arthur Baking Pumpkin Cheesecake Pie
This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Warm pumpkin spices and creamy cheesecake complement each other beautifully in this Pumpkin Cheesecake Pie.
Reviewers of the King Arthur Baking recipe said the pie could have used more of the cheesecake layer as it gets lost against the pumpkin layer. One reviewer said they were going to try it by doubling the cream cheese layer.
The recipe from Allrecipes doubles the cream cheese mixture, reserves one-half of it and mixes it in with the pumpkin puree for the second layer. This would spread the cheesecake flavor throughout, but the pumkin flavor would then be diluted. This was in the comments from the reviewers for this recipe, that they would put less cream cheese and more pumpkin in the pie.
I guess which you would make depends on what you are looking for. I think I would make the recipe from King Arthur Flour and increase the cheesecake ingredients by half.
Pumpkin Cheesecake Pie
from https://www.kingarthurbaking.com/
This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert.
Gingersnap crust:
1 1/4 cups (191g) gingersnap cookie crumbs*
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon ginger
2 tablespoons (28g) light brown sugar, packed
4 tablespoons (57g) unsalted butter, melted
1/4 teaspoon table salt
*Or start by pulverizing 191g (about 27 to 38 cookies, depending on size) gingersnap cookies in the food processor.
Cheesecake filling:
one 8-ounce package (227g) cream cheese, at room temperature
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
Pumpkin filling:
1/2 cup (99g) granulated sugar
3/4 teaspoon cinnamon*
3/4 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon allspice*
1/8 teaspoon table salt
1 1/4 cups (283g) pumpkin purée
2/3 cup (152g) light cream or evaporated milk*
2 large eggs, at room temperature
Preheat the oven to 300°F.
To make the gingersnap crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. The crumbs should be the texture of wet sand and hold together when squeezed. (See "tips," below for details on how to make this without a food processor.)
Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9" pie pan.
Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.
To make the cheesecake filling: Wipe out your food processor. Add the cream cheese and sugar and process until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.) Transfer the cheesecake mixture to the cooled crust, spread into an even layer, and place in the refrigerator to chill while the oven preheats (or at least 25 minutes).
Preheat the oven to 425°F.
To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices, and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling — pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165°F when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.
Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.
one 9" pie
Double-Layer Pumpkin Cheesecake
from https://www.allrecipes.com/
This pumpkin cheesecake recipe makes a creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling on a graham cracker crust. A great alternative to traditional cheesecake.
Cheesecake Layer:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs
1 (9 inch) prepared graham cracker crust [in pie tin]
Pumpkin Layer:
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves, or more to taste
1 pinch ground nutmeg, or more to taste
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.
Spread 1 cup batter in the graham cracker crust.
[King Arthur Baking puts their cheesecake layer in the frig to stiffen it a bit. The pumpkin layer tends to blend in with the cheesecake layer otherwise, as many reviewers of both recipes noted. You need to very carefully place the pumpkin layer on top to prevent this. King Arthur Baking have you pour it over a spoon, similar to making a layered alcohol drink so not to disturb the layer below.]
To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
Carefully spread on top of plain cheesecake batter in the crust.
Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
Refrigerate for at least 3 hours before serving, preferably overnight.
Yield: 1 (9-inch) cheesecake
