If you love cheesecake, and you love Pumpkin Pie, this recipe is definitely for you! In each bite you get a double dose of delicious dessert. Serving this “smash up” pie idea at your next get together is sure to impress your guests!
Pumpkin Pie Cheesecake
1/2 cup brown sugar (90g)
3/4 cup pumpkin puree (180mL)
1/2 teaspoon cinnamon (2.5mL)
1/2 teaspoon ground ginger (2.5mL)
1/4 teaspoon salt
2 teaspoon cornstarch (10mL)
3/4 cup evaporated milk (180mL)
16oz (2 blocks) cream cheese
1/2 cup granulated sugar (100g)
1/2 tsp vanilla extract (2.5mL)
2 1/2 cups all purpose flour (300g)
1 teaspoon salt (5mL)
1 teaspoon sugar (5mL)
1 cup of cold butter (240g)
1/4-1/2 cup cold water (60mL-120mL)
9″ pie plate
maple leaf cutter
Mix brown sugar, spices, salt and cornstarch together in a stand mixer (or by hand). Add pumpkin and mix until smooth. Add eggs one at a time until incorporated. Slowly add milk and mix until combined. Set aside.
In a separate bowl, mix cream cheese, sugar, vanilla and eggs. Mix until combined. Set aside.
If using pie pastry, roll out dough and transfer to pie plate. Trim excess using scissors. Ball up scraps and re-roll out. Using the leaf cutter, cut enough leaves to create a border around the top of the pie plate. Before applying leaves, brush with egg whites. Place leaves around the top, and brush again with egg white.
Pour cheesecake filling into centre of pie plate and smooth. Pour pumpkin filling on top of cheesecake filling. Place into preheated oven at 375F for 60-70 minutes, or until crust is golden brown. Serve with whipping cream if desired.