Pumpkin Cheesecake Pie




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.



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    30 Discussions

    Hi! I just did this cake and come out really well, say thanks to your wife for me!
    I just mix a little bit more the ingredients (but not completely), and it cook perfectly.


    Looks like a FANTASTIC idea and a DELICIOUS cake, but I doubt I'd try and make it on my own. Cheesecake does take longer to cook, and that's if you're not using the water bath method. D:

    I followed it as best as I could, and it failed miserably.  I just think that cheesecake and pumpkin pie cook at different temperatures for different lengths of time.  You could bake each one individually, and then cut the design out, but this simply didn't cook for me.  Your mileage may vary.

    Doing it again tonight. I've made several minor changes, but nothing major. Temp. lower and cooking time longer. Slight ingredient changes. Pinch of allspice in the pumpkin mix...

    Will it work if I mix the cheese and pumpkin mixture together to make a pumpkin flan?

    I just made this for Thanksgiving this year and it turned out great! I was very worried about the cheesecake burning because it was browning on top before the pumpkin was cooked but I stuck with it and even though it was a little brown, it was still very soft and wonderful!!

    I've never seen pureed pumpkin on UK shelves, or pureed fruit or berry of any kind- what can you substitute, or would it be easier to just throw a can's worth of fruit in the blender?

    9 replies

    You can make the puree yourself. Simply cut fresh pumpkin into 1 inch cubes, boil it until it's soft and mash. Just like you would make mashed potatoes.

    We don't tend to have pumpkin except for a few days around halloween- no call for it over here, so it's not on the shelves much. Bit awkward when I see these interesting American recipes, so that's why I was asking about any suitable substitutes.

    You can use yams or sweet potatoes instead of pumpkin. Do you have that over there?

    We do have sweet potato, yes. It's something I've always had baked and served with roast meat, so it didn't really jump to mind when I'm thinking of making a dessert! I think I see how it could be a decent substitute, though. Thanks.

    The cultural differences are interesting. We also eat 'candied yams' at Thanksgiving. Baked Yams with cinnamon...and usually marshmallows on top.

    We make carrots like that in my family, we boil them and then add butter and brown sugar. Very sweet, very tasty. No marshmallows though. :)

    I know I'm coming in a little late on this one, but I've had pumpkin pie and I've had sweet potato pie and it's not the same thing. I just can't eat the sweet potato one and pretend its pumpkin. For people who actually LIKE sweet potatoes, though, I guess it is a suitable substitute.

    Nah, they taste completely different in pie etc. I like both, but I would *not* suggest subbing one for the other.

    Sounds great! Wish my printer was working.

    Is there any chance you could show us a slice of the Piecake? I'd love to see what the innards come out like cooked... (+1)