Tuesday, November 3, 2009
Pumpkin-Chocolate cheescake pie
Oh Yes. My horrible photography does not do this pie justice!
I made this for a family dinner on Sunday, and it was incredible. I've never attempted a cheesecake before, so this was kind of a cheater version. It was very easy, though, and I highly recommend!
From the Better Homes and Gardens All Time Favorites 2010 Cookbook
Pumpkin-Chocolate Cheesecake Pie
1 pie crust
12 oz. Cream Cheese, softened
1/4 C. granulated sugar
1 egg, lightly beaten
3/4 C finely chopped semi sweet chocolate
1 15 oz. can pumpkin puree
2 tsp pumpkin pie spice
4 Eggs, lightly beaten
3/4 C. half and half
1. Preheat oven to 450. Transfer pastry shell to 9.5 or 10 inch deep dish pie pan (I used a regular one). Trim crust to 1/2 inch beyond edge of plate. Crimp edges high. Using fork, prick bottom and sides of pastry. Line pastry with double thickness of foil and bake 8 minutes. Remove foil and bake 5 to 6 minutes more until golden. cool on a wire rack. Reduce oven temp to 375.
2. In a mixing bowl, beat cream cheese, one egg and 1.4 C. sugar on low speed until smooth. Spread cream cheese mixture in pastry shell. Sprinkle with finely chopped chocolate.
3. In bowl, combine pumpkin, brown sugar, and pumpkin pie spice. stir in four eggs. Stir in half and half. Slowly pour pumpkin mixture over chocolate layer. To prevent over browning, cover pie edge with foil
4. Bake 60 to 65 minutes or until knife inserted in middle comes out clean. Remove foil and cool on wire rack. Refrigerate within 2 hours, top with extra chocolate for garnish if desired.
I'd recommend making this the day before, as it needs to be completely cold to taste good :)