Pumpkin Cheesecake Pie with Streusel Topping

Pumpkin Cheesecake Pie with Streusel Topping

I adore pumpkin pie!  I never would have guessed that combining it with a layer of cheesecake could be so divine, but it totally and completely IS.  This recipe came from my good friend, Jan Blasi, the Grandmother of my God Daughter, Outlaw Ainsley.  Jan contends that this pie is best served chilled, and she’s so adamant, I doubt I’ll ever convince her it’s waaaaay better at room temperature.  To each, her own, right?  That’s what makes the world go ’round.  

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Nov. 2014, sponsored by From The Land of Kansas.

Bottom Layer (Cheesecake Layer)
8 oz. package cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. kosher salt
1 egg
1 tsp. pure vanilla extract

Top Layer (Pumpkin Layer)
1 1/4 cups canned or home-made pumpkin puree
1/2 cup granulated sugar
2 tsp. pumpkin pie spice
pinch of kosher salt, to taste
2 eggs, beaten
1 cup evaporated milk

Streusel Topping
1/4 cup packed dark brown sugar
2 Tbs. all-purpose flour
2 Tbs. unsalted butter, chilled, cut into small cubes
1/3 cup chopped toasted pecans
1/4 tsp. kosher salt
zest of 1/2 small orange

1 – 9-inch pie crust, unbaked, (prepared or use your favorite homemade recipe), placed into a deep dish pie plate

In a mixing bowl, combine cream cheese with sugar, salt, egg and vanilla; beat until light and fluffy using a whisk or electric mixer.  Spread this mixture over the bottom of prepared pie crust in pie plate and set aside.

In another mixing bowl, combine pumpkin puree with sugar, cinnamon, ginger, nutmeg, and salt; whisk in egg and evaporated milk. SLOWLY and GENTLY pour or ladle prepared pumpkin mixture over cheesecake layer in pie crust so layers remain separate and on top of each other.

In a small bowl, combine streusel ingredients until well blended; gently sprinkle this mixture over the top of the pumpkin layer.

Bake pie, uncovered, on center rack of preheated 350 degree F. oven for 50-60 minutes, or until knife inserted into center of pie comes out clean.  (Reduce oven to 325 degrees if baking pie in a glass pie plate.)  If edges of pie crust or streusel is browning before center of pie is fully set and baked, just lay a sheet of foil over the top of the pie and continue to bake until done at center.

Remove from oven and let cool on a baking rack.  Serve with your favorite whipped topping and a sprinkle of pumpkin pie spice on top.

Now You’re Cookin’,
Chef Alli

Pumpkin Cheesecake Pie, WIBW 13 News This Morning, Nov. 2014

3 thoughts on “Pumpkin Cheesecake Pie with Streusel Topping

  1. Pingback: Fresh Pumpkin Puree | Chef Alli's Farm Fresh Kitchen

  2. Pingback: Homemade Pumpkin Pie Spice Blend | Chef Alli's Farm Fresh Kitchen

  3. Pingback: Fresh Pumpkin Puree – Chefalli

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