Introduction: Pumpkin Cheesecake Pie

I like to keep the cheesecake and the pumpkin separated while most recipes call for them to be mixed together. That's boring! There are so many things you can do! Let me show you how to make a delicious, AND FUN, pumpkin cheesecake pie!

Step 1: Gather Your Ingredients.

For this recipe you will need:

For pumpkin

1 can (29oz) Pumpkin puree
2 eggs
1 can evaporated milk
1 1/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

For Cheesecake

2 8oz packages cream cheese
2 eggs
1 1/3 cup sugar
1 tsp vinilla
1/2 tsp lemon juice

Step 2: Add the Egg and Mix.

Put pumpkin in a large mixing bowl and add the egg. Mix on low until egg is completely incorporated.

Step 3: Add Remaining Pumpkin Ingredients.

Next add the evaporated milk, cinnamon, nutmeg, salt and sugar.
Mix together well on low to medium for a few minutes until smooth.
Set this pumpkin mixture aside.

Step 4: Make the Cheesecake Filling.

Empty the two packages of softened cream cheese into another bowl. A smaller one will do.
Start mixing on the lowest speed and add the eggs. Mix until creamy. Five minutes or so.
Add the sugar, the vinilla and the lemon juice and mix until smooth. Five more minutes.

Step 5: Now the Fun Part!

Now rather than just mixing these together, we are going to have some fun!
You can do most anything you like. Draw a picture or flower design, spiral..

This is what I did this year.

Start with a thawed pie crust.
We are going to put down three layers of stripes, each about 1/2 inch thick.
Start in the middle with the cheese. It's thicker than the pumpkin and will hold
until we get the pumpkin stripes in.
When the first layer is done, we will have five stripes.
Now we put the next layer opposite the first. (perpendicular)
The third layer will be just like the first. Just try to be neater.

Step 6: Finishing Touch

After you've made the last set of stripes as neat as possible, grab a clean toothpick.
We're going to start at one edge and insert the toothpick a half inch into the pie. Now
drag it perpendicular to the stripes to the other side.
Move down an inch and do the same thing. Keep moving down an inch until you reach
the other side.
Now go back to the top where you started but on the opposite edge and drag your toothpick
in the opposite direction between the first two lines you drew. Continue down the pie
and soon you will be done!

Step 7: The Waiting Is the Hardest Part...


This year I set the oven for 300 instead of 375 and cooked it for 45 minutes. It took another 20 'til it was done. So 1 hour and 5 minutes at 300 degrees F is the new cooking procedure for this recipe.

Old way:

This is the hardest part. Cooking the pie.
Set the oven for 375 F.
Set a timer for 25 minutes.
Check the pie by sticking a toothpick or butterknife in the pumpkin part.
If it comes out clean, it is done. But it won't. It will actually take closer to 40 minutes
more or less depending on your oven, your patience and the weather.
Just check it every few minutes until it's done.


Step 8: Important Baking Change

Temp and time change! My wife (who is totally responsible for this recipe) and I have wittled it down.
Use these settings:

90 minutes at 325 degrees. Still check the "doneness" with a knife or toothpick after an hour. And keep checking until the knife comes out clean.