When is imperfection the perfect solution? When you’re making and eating layered pumpkin cheesecake pie. Here’s the deal – getting perfectly straight smooth layers in this pie is not easy but getting imperfect layers in a homemade-handmade kind of way is very doable and still impressive.
And I like that one slice might have more pumpkin than the slice next to it which might have more cheesecake. Depending on what mood you’re in, there will be a slice for you. Honestly though you can’t really go wrong with either layer.
The cheesecake layer is rich and indulgent like a good New York style cheesecake and the pumpkin pie layer is classic with warm autumn spices. They complement each other nicely.
How to get those layers
Patience is key here. The bottom cheesecake layer needs to be chilled long enough so that it is almost the consistency of a soft frosting before adding the pumpkin pie layer. Then the pumpkin filling needs to be slowly spooned in so that it stays on top of the cheesecake layer.
Can I use low-fat cream cheese?
I tried both full-fat and low-fat cream cheese for this recipe, and found that low-fat cream cheese will work. Just note that the final cheesecake layer will be lighter in texture when using low-fat cream cheese. I, personally, prefer the full-fat version and accept that layered pumpkin cheesecake pie is something to be enjoyed in moderation.
Special Equipment
A deep-dish pie pan is required if you want to fit all of both fillings into one pan. If you don’t have a 10-inch pie pan that is 2-inches deep, you can use a smaller pan and know you’ll have some leftover fillings.
To determine how much to use of each filling when using a smaller pan, first measure how many cups of water your pie plate can hold (with about 1/4-inch space at the top). Then divide that number in half to calculate how much of each filling to measure into the pie pan. Adjust the numbers accordingly if you what more cheesecake than pumpkin or vice versa. You can bake the leftover fillings layered in ramekins to create some mini desserts.
It’s less than 2 weeks until Thanksgiving. Are you ready? My advice? Make this pie.
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PinIngredients
For the cheesecake filling
- 12 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the crust
- 1 cup unbleached all-purpose flour
- 1/3 cup cake flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons plus 2 teaspoons cold vegetable shortening
- 3 to 4 tablespoons ice water
For the pumpkin filling
- 3/4 cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 15 ounces pumpkin purée
- 1 cup evaporated milk
- 3 large eggs, at room temperature
Instructions
For the cheesecake filling
- In a medium bowl, mix the cream cheese and sugar together on low speed until the mixture is smooth, with no lumps. Add the egg and vanilla. Mix again until smooth. Chill the cheesecake filling while preparing the crust.
For the crust
- In the bowl of an electric mixer, whisk together all-purpose flour, cake flour, salt, and sugar. Add the butter and shortening, and mix on low until mixture resembles coarse crumbs with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over the mixture and mix on low until incorporated.
- Squeeze a small handful of dough together. If it doesn’t hold together, add more ice water, ½ tablespoon at a time, mixing until just incorporated, then test again.
- Gather dough together into a ball, then flatten into a ½-inch thick disk. Wrap dough in plastic and chill, until firm, about 1 hour.
- Have on hand a 10-inch pie pan that is at least 2 inches deep.Roll the pastry into a large round big enough to cover the bottom and side of the pie pan. Line the pie pan with the crust and tuck under any excess dough around the top.
- Remove the cheesecake filling from the refrigerator and pour the filling in to the prepared crust, smooth the top, and return to the refrigerator for at least 30 minutes.
For the pumpkin filling
- In a medium bowl, whisk together the sugar, salt, and spices. Add the pumpkin purée, evaporated milk, and eggs and whisk gently until smooth.
- Remove the pie pan from the refrigerator.
- Using a large shallow spoon, slowly spoon the pumpkin filling onto the chilled cheesecake layer.
For baking
- Preheat the oven to 425 degrees F.
- Place the pie on a baking sheet and bake for 15 minutes.
- Reduce the oven temperature to 350 degrees F and bake for 40 to 45 minutes more, covering the edges with a crust shield or foil if browning too quickly.
- The pie is done when it looks set, with a wobbly center; the center should read 165 degres F when measured with a digital thermometer.
- Remove the pie from the oven and let cool to room temperature before refrigerating until ready to serve.
Notes
Use a 10-inch pie pan that is at least 2-inches deep to fit all of the cheesecake and pumpkin pie fillings. If you don’t have one, see tips under Special Equipment in the blog post for how to use a smaller pan.
Both fillings and the crust can be made ahead of time, refrigerated separately, and assembled just before baking.
Recipe adapted from King Arthur Flour.
Keywords: thanksgiving, fall, how to make layered pumpkin cheesecake pie
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