What would Thanksgiving be without pumpkin pie? It’s been an American holiday favorite for decades, and the only thing that perhaps could make it even better is to combine it with another favorite dessert, cheesecake.
This recipe for Pumpkin Cheesecake Dessert has all the wonderful flavor of traditional pumpkin pie, but with additional cheesecake deliciousness, all on a sweet cookie crust. It’s a combination your family and friends are sure to love!
PUMPKIN CHEESECAKE DESSERT
Crust:
2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
Filling:
1(8-ounce) package and 1 (3-ounce) package cream cheese, softened
1 cup sugar
1 (15-ounce) can solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
3 eggs, lightly beaten
Whipped cream or whipped topping, optional
To make the curst, combine the cookie crumbs, flour and butter in a small bowl. Press into an ungreased 9-inch deep dish pie plate
Bake at 350 degrees for 9 to 11 minutes or until lightly browned.
Cool on wire rack.
For the filling, combine cream cheese and sugar in a large bowl and beat until smooth. Beat in the pumpkin, flour, milk vanilla and spices.
Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350 degrees for 40-50 minutes or until center is almost set.
Cover edges of pie crust with foil during the last 15 minutes to prevent overbrowning,
if necessary.
Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.
Serve with a dollop of whipped cream or whipped topping, if desired. Makes 8 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
