CINNAMON-PUMPKIN CHEESECAKE PIE

CINNAMON-PUMPKIN CHEESECAKE PIE

🍰 CINNAMON-PUMPKIN CHEESECAKE PIE

This pie brings together two beloved classics — creamy cheesecake and pumpkin pie — baked on a buttery crust and filled with the fragrant aroma of cinnamon and nutmeg. It’s a dessert that feels festive, comforting, and luxurious all at once.

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🧂 Ingredients

For the Crust:

• 1 ½ cups crushed graham crackers (or digestive biscuits)

• ¼ cup granulated sugar

• ½ tsp ground cinnamon

• ⅓ cup melted butter

For the Cheesecake Layer:

• 225 g (8 oz) cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• ½ tsp vanilla extract

For the Pumpkin Layer:

• 1 cup pumpkin purée (canned or homemade)

• ¾ cup brown sugar, packed

• 2 large eggs

• ½ cup sour cream (or thick Greek yogurt)

• 1 tsp vanilla extract

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp allspice (optional)

• ⅛ tsp salt

For Garnish (optional):

• Whipped cream or cream cheese frosting

• A sprinkle of cinnamon or crushed pecans

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🔥 Instructions

1. Prepare the Crust:

1. Preheat your oven to 175°C (350°F).

2. In a medium bowl, mix crushed graham crackers, sugar, cinnamon, and melted butter until the texture resembles damp sand.

3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan.

4. Bake for 8–10 minutes until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

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2. Make the Cheesecake Layer:

1. In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy.

2. Add the egg and vanilla, mixing just until combined — don’t overbeat, or it may crack later.

3. Spread this cream cheese mixture evenly over the cooled crust. Set aside.

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3. Make the Pumpkin Layer:

1. In another large bowl, whisk together pumpkin purée, brown sugar, eggs, sour cream (or yogurt), and vanilla until smooth.

2. Stir in cinnamon, ginger, nutmeg, allspice, and salt.

3. Carefully pour the pumpkin mixture over the cheesecake layer, smoothing the top with a spatula.

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4. Bake the Pie:

1. Bake for 50–60 minutes, or until the center is mostly set but still has a slight wobble.

2. Turn off the oven, crack the door slightly, and let the pie rest inside for about 15 minutes. This helps prevent cracks.

3. Remove the pie and allow it to cool completely at room temperature.

4. Cover and refrigerate for at least 4 hours (preferably overnight) to fully set and allow flavors to meld.

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🍯 To Serve:

1. Before serving, top with whipped cream or pipe a ring of cream cheese frosting around the edges.

2. Sprinkle with a dash of cinnamon, nutmeg, or a few chopped pecans for a beautiful finish.

3. Slice with a warm, clean knife for perfect cuts — each bite will reveal the creamy cheesecake layer beneath the spiced pumpkin filling.

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💡 Tips for Perfect Results:

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free texture.

• Don’t Overmix: Overbeating introduces air, which can cause cracks. Mix gently until ingredients are just combined.

• Baking Method: You can bake this pie in a water bath (bain-marie) for an even silkier texture — just wrap the outside of your pan in foil and place it in a larger pan filled with an inch of hot water.

• Storage: Keep refrigerated for up to 4–5 days. The flavor deepens beautifully after a day or two!

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🧁 Serving Idea:

Serve a slice with a drizzle of caramel sauce and a sprinkle of sea salt for an irresistible sweet-salty twist. It also pairs beautifully with a cup of spiced tea, cappuccino, or mulled cider. 🍂☕

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OTHER INGREDIENT

 ...a nice home made pumpkin recipe...try this one !

INGREDIENTS
Filling:

• 2 (3 oz.) pkg. cream cheese, softened
• 18 oz. container fresh ricotta cheese
• 1 (16 oz.) can solid pack plain pumpkin
• 2 large eggs
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.Preheat oven to 400°F.
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack. The homemade pumpkin is ready to serve....enjoy the pie !
pumpkin-pie.