Pumpkin Cheesecake Pie


pumpkin cheesecake

This is my twist on the traditional pumpkin pie. Now you don’t have to worry about whether you should have the cheesecake or the pumpkin pie. I made it easy for you. You can add a whipped cream border if  you wish.  If you do, sprinkle some very finely minced candy ginger on the whipped cream.  It adds a new level of flavor.

My thoughts are: I KNOW I will eat a lot during the holidays. It starts at Thanksgiving and ends at New Year where I will make my annual new year’s resolution to avoid sweets and I try.

Graham Cracker Crust

Ingredients

  • 1 1/2 cup graham cracker crumbs
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted melted butter
  • 1 teaspoon cinnamon

Directions

Combine the graham cracker crumbs, sugar, melted butter and cinnamon.
Cut a piece of parchment paper the size of your spring form pan. Place the graham cracker mixture in the pan and, using the back of a spoon, form a crust. Don't forget the edges of the pan. Set aside.

Cheesecake

Ingredients

  • 1 graham cracker crust (recipe below)
  • 3/4 cups soft cream cheese
  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt

Directions

Preheat oven to 375 degrees.
Preheat oven to 375 degrees.
In a mixing bowl, combine the eggs, cream cheese, sugar, lemon juice and kosher salt.
In a mixing bowl, combine the eggs, cream cheese, sugar, lemon juice and salt. Pour this mixture into the prepared graham cracker crust. Bake for 20 minutes. Please keep loving eyes on the cheesecake to ensure success.
Pour the cream cheese mixture on top of the graham cracker crust and bake for 20 minutes. Please keep loving eyes on the cheesecake to ensure success. Remove from the oven and let cool while you are preparing the pumpkin.

Pumpkin Pie

Ingredients

  • 2 cups pumpkin puree
  • 1 1/2 cup evaporated milk
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 large eggs

Directions

Preheat oven to 350 degrees.
In a large mixing bowl,, combine the pumpkin puree, brown sugar, white sugar, kosher salt, cinnamon, ginger, allspice, cloves, and beaten eggs. Bake for 45 minutes or until an knife comes out clean when inserted in the pie filling or the filling has set. Please keep loving eyes on the cheesecake to ensure success.
Pour the mixture over the cheesecake and bake

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