Description
If you can’t decide between pumpkin pie and cheesecake, you can have both in one indulgent dessert with this layered pumpkin cheesecake pie.
Ingredients
Units
Scale
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 1/2 cups all-purpose flour
- 1/2 cup + 2 tablespoons cake flour
- 4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 9 tablespoons unsalted butter, cold and cut into small cubes
- 4 tablespoons vegetable shortening, cold and cut into small cubes
- 4–5 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
- Mix. 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. Chill the cheesecake filling while preparing the crust.
For the crust
- Mix dry ingredients. In the bowl of an electric mixer, whisk together all-purpose flour, cake flour, salt, and sugar.
- Cut in butter. Add the butter and shortening, and mix on low until mixture resembles coarse crumbs with some roughly pea-size butter lumps.
- Add water. Drizzle 4 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 together. 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.
- Roll out. 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. Place the dough into the pie pan (see Notes). Gently press the dough into the bottom and side of the pan. Tuck under any excess dough around the top to reinforce the sides.
- Fill. 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
- Mix. In a medium bowl, whisk together the sugar, salt, and spices. Add the pumpkin purée, evaporated milk, and eggs and whisk gently until smooth. Set aside.
- Get pan. Remove the pie pan from the refrigerator.
- Top. Using a large shallow spoon, slowly spoon the pumpkin filling onto the chilled cheesecake layer.
For baking
- Prep oven. Heat the oven to 425 degrees F.
- Bake. Place the pie on a baking sheet and bake for 15 minutes.
- Change temp. 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.
- Check for doneness. The pie is done when it looks set, with a wobbly center; the center should read 165 degrees F when measured with a digital thermometer.
- Cool. Remove the pie from the oven and let cool to room temperature before refrigerating until ready to serve.
Notes
- I like to roll out my pie crust between 2 pieces of wax paper to prevent sticking and for easier transfer to the pie pan. Once the dough is rolled out, remove the top piece of wax paper and place the pie pan upside down in the center of the dough. Put one hand underneath the bottom sheet of wax paper and your other hand on top of the pie pan and then flip everything over at once. Ease the dough into the pie pan, being sure to tuck the dough into the bottom edge of the pan then carefully remove the wax paper.
- 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.
