PUMPKIN-CREAM CHEESE PIE

 

  • Cooking Time: 35-40
  • Servings:
  • Preparation Time:

Ingredients

  • Pecan Shortbread Cookie Crust
  • 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine, melted
  • Filling
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 package (8 oz) cream cheese, softened
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon milk

Directions

  • Heat oven to 375F.
  • In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
  • In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes.
  • Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
  • Serves 8

Notes

Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!

Categories: Cheesecake  Dessert 
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