Dec022016

Pumpkin Cheesecake Pie

One of many delicious recipes to come from our Thanksgiving feast...pumpkin cheescake pie! Two beautiful things in one: pumpkin pie and cheesecake. I feel like pumpkin is the quintessential Fall food and I was more than happy to have stumbled upon this recipe from smitten kitchen! This may not be the most fit recipe, but I tried to healthify it a little by trimming down the sugar. I cannot explain or describe how wonderful this pie was. I’m usually not a huge pumpkin pie person, but I was eating this for every meal (yes, breakfast too). I just couldn’t control myself! Thebeautiful smoothness of the pumpkin with a cheesecake marble on top was too much for me to handle. A perfect dessert that isn’t cloyingly sweet. 

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Pumpkin Cheesecake Pie
A wonderful dessert combining the comfort of pumpkin pie with a layer of delicious cheesecake.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Pie crust
Pumpkin pie filling
  1. 3 1/2 cups pumpkin puree
  2. 1 cup g. sugar
  3. 1 tsp salt
  4. 2 tsp ground cinnamon
  5. 1 tsp ground ginger
  6. dash of nutmeg
  7. 1/4 tsp ground clove
  8. 2 1/2 cups heavy cream
  9. 6 eggs
Cheesecake
  1. 8 oz. softened cream cheese
  2. 1 egg yolk
  3. 2 tbsp heavy cream
  4. 1/4 cup g. sugar
  5. 1/4 tsp vanilla extract
Instructions
  1. Set oven to 40 degrees F
  2. Roll out the pie crust and shape into a 10x15 pyrex dish lined with parchment paper, going up on the edges as seen in picture
For pumpkin pie filling
  1. Mix sugar, pumpkin, salt, ground clove, cinnamon, and ginger in saucepan over medium heat
  2. Bring to simmer for 5-7 minutes
  3. Put into bowl and whisk in the eggs
  4. Pour into prepared dish with pie crust
For the cheesecake topping
  1. Making sure the cream cheese is soft, whip it with sugar, egg yolk, vanilla and cream in a bowl
  2. Dollop over the pumpkin pie in the dish and use chopstick to make decorative swirls (this is the marble topping)
  3. Bake for 15 minutes at 400 degrees F and then at 20 minutes at 350 degrees F. The middle should just jiggle slightly
  4. Let cool and then put into fridge overnight or for a few hours
Adapted from smitten kitchen
Adapted from smitten kitchen
hungry and fit https://hungryandfit.com/
It is the holidays in one bite: nutmeg, clove, pumpkin, cinnamon. It is so smooth and delicious. It may look like a recipe with a lot of steps, but it isn’t very complicated in actuality. I actually want to try making it without the crust as I’m not a big crust kind of gal. It’s a recipe I am absolutely going to make again. One of my favorite desserts now! Although this may not be a healthy recipe, it’s not too unhealthy to feel loads of guilt over. As always, stay hungry and fit!

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