Pumpkin Cheesecake Pie
As the days grow shorter and the air turns cool and crisp, there’s nothing more comforting than a hearty meal punctuated by a warm slice of homemade pie fresh from the oven, served with a scoop of vanilla ice cream or a dollop of whipped cream.
This Pumpkin Cheesecake Pie adds a touch of decadence to a fall classic. Spiced pumpkin pie filling sits on top of a rich cheesecake studded with pecans. This pie is best with sweetened whipped cream and a sprinkling of pecans — use candied or spiced pecans for an extra-special touch.
8 oz (250 g) cream cheese, softened
1/3 cup (75 mL) sugar
1 tbsp (15 mL) flour
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chopped toasted pecans
1 unbaked 9-inch (23 cm) pie shell
1 cup (250 mL) canned pure pumpkin
3/4 cup (175 mL) canned evaporated milk
1/2 cup (125 mL) packed golden brown sugar
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) salt
pinch ground cloves
sweetened whipped cream
chopped toasted pecans
1. Preheat oven to 400°F.
2. Using medium speed of an electric mixer, beat cream cheese until smooth. Add sugar and flour; beat until fluffy. Beat in 1 egg and 1 tsp (5 mL) vanilla until blended. Fold in 1/2 cup (125 mL) pecans.
3. Spread cream cheese mixture evenly in pie shell.
4. Whisk together next 10 ingredients (pumpkin through cloves) just until blended. Do not beat. Spoon pumpkin mixture over cream cheese mixture.
5. Bake at 400°F for 15 minutes. Reduce temperature to 350°F. Continue baking for 40 – 45 minutes or until a knife inserted in centre comes out clean. Cool pie on a rack.
6. Refrigerate for at least 4 hours or up to 24 hours. Garnish with whipped cream and additional pecans. Slice with a hot wet knife.
Note: Do not use a purchased frozen pie shell in this recipe as the volume is not large enough to accommodate the amount of filling.