Monday, November 22, 2010

Pumpkin Pie Cheesecake

Hope this is in time for Thanksgiving, but I think I have it figured out! In case you haven't seen, I have been working on a Pumpkin Pie Cheesecake and I'm really happy with this one.

I started with a refrigerated pie crust that I rolled out to fit in the deepest pie dish that I own.

I crimped an edge on the dough and placed it in the fridge for 15-20 minutes to rest while I made the pumpkin pie part.

In a bowl, I combined pureed pumpkin, spices, evaporated milk, sugar and an egg. It is important to get plain pureed pumpkin, NOT pumpkin pie filling.

This is a 15oz. can and in this part I only used 1 cup of it with the rest to be used later. Once I had everything combined, I poured it into my pie plate.

I placed it in a preheated 400 degree oven for 15 minutes then without opening the door, turn the heat down to 350 for another 20 minutes. After this time, the filling should no longer be giggly in the middle.

The pie needs to cool completely before the next step.

The cheesecake part of the pie was the hardest for me to figure out. I needed something that I didn't have to bake again......and I found this:

It is really good and worked wonderfully! I put half of this in a bowl and mixed it with some spices and the remaining pumpkin. It worked best to use an electric mixer.

I found that a small, off-set spatula worked best for the next couple steps.

I spread the plain cheesecake filling over the pumpkin pie.

And then my pumpkin cheesecake filling over that.

Then it is all set! I tried to slice a piece to take a picture but it is hard to cut a perfect piece of pie.... It doesn't look perfect but it was really good, if I do say so myself. Enjoy!

Pumpkin Pie Cheesecake

15 oz can plain pureed pumpkin, divided
1/8 tsp salt
3/4 tsp cinnamon, divided
1/8 tsp ground ginger
1/4 tsp ground cloves, divided
1 egg
1/3 cup sugar
5 oz can evaporated milk
1 refrigerated pie crust
1- 24.3 oz tub Philadelphia Ready to Eat Cheesecake Filling

Roll out pie crust to 12 inches and place in deep pie plate. Crimp crust and place in  refrigerator to rest for 15-20 minutes. Mix together 1 cup of pumpkin, 1/8 tsp salt, 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves, egg, sugar and evaporated milk in a bowl. Pour into pie crust and place in a preheated 400 degree oven for 15 minutes. When time is done, without opening the oven, turn heat down to 350 degrees and bake another 20 minutes. When pumpkin filling is done, cool completely. In a separate bowl, mix together one half of cheesecake filling with rest of the pumpkin (should be around 3/4 cup), 1/4 tsp cinnamon and 1/8 tsp cloves.
Spread plain cheesecake mixture over pumpkin pie filling and then spread the pumpkin cheesecake filling on top. Keep refrigerated.

1 comment:

  1. I am making this right now! Howw exciting ^_^