Tuesday, October 30, 2012

Adventures in Cooking - Pumpkin Pie Cheesecake Swirl

This post is actually from LAST Thanksgiving, and I just got around to posting  :)  But, I saw it in my draft posts and realized this could actually be good timing!  I think I may be, gulp, HOSTING Thanksgiving this year, so I better get on our menu!  Here's to hoping this brings you some inspiration -

Last year, I was tasked with bringing a non-chocolate dessert for Thanksgiving and I let Tim pick since he's not much of a chocolate fan.  Tim's almost officially declared cheesecake his favorite dessert (with peach cobbler coming in a close second - he's a weirdo).  We subscribe to Food Network magazine and he found a recipe for Pumpkin Pie Cheesecake Swirl in the booklet of pies in the last issue.  I tried to find the recipe online to no avail, so hope I'm not breaking any copyright laws by posting it on here!


1.  Make pumpkin pie filling with 3/4 cup of pumpkin, 1/4 cup evaporated milk, 1 egg, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground Ginger and 1/8 teaspoon of freshly grated ginger.

2.  In a separate bowl, combine 12 ounces soften cream cheese, 1/3 cup each of sour cream and sugar and 2 eggs.  Stir 1/3 of this mixture into the pumpkin mixture.

3.  Pour the pumpkin filling into a pre-made pie crust. (adapted by me - recipe calls for homemade pie crust, but just call me Sandra Lee - love cheats to make things easier!)

4.  Top the pumpkin filling with remaining cream-cheese mixture and swirl top with a toothpick.

5.  Bake for 50 minutes at 350 degrees - Enjoy!

I know there's a trick to not getting the cheesecake pie to crack, but honestly - it tastes the same to me, so why does it matter?! :)  Maybe you could make this for Halloween - the cracks look kind of creepy...I'm not a huge pumpkin pie fan, so not sure I'm the best judge of this dessert - but Tim was happy.  He's already put in a repeat request for this year!

1 comment:

Leanne said...

This looks delicious!