Name: Pumpkin Cheesecake Pie
Prep time: 20 min
Cook time: 40 min
Total time: 10 h
Yield: 1
Cuisine: American
Ingredients: For the crust:; 5.3 oz. (150g) shortbread cookies, crushed; 2 tbsp. sugar (or xylitol); 1/4 tsp. ground cinnamon; 2.8 oz. (80g) butter, melted; For the filling:; 17.6 oz. (500g) cream cheese, at room temperature; 1/2 cup (100g) sugar (or xylitol); 1 tsp. vanilla extract; 2 large eggs; 1 cup (230g) pumpkin puree; 2 tsp. pumpkin spice; some whipped cream for decorations; some toasted pumpkin seeds

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Fall finally arrived and that means it is pumpkin season. These orange and yellow bulky thingies are basically lying around everywhere in supermarkets and farmers’ markets right now and blocking everything. Including walkways… well and waiting to be turned into delicious dishes or Halloween decorations – depending on what type of pumpkin it is ;) As a food blogger, I prefer getting those you can cook and bake with – though I don’t mind getting a big one for some carving action sometimes. But today is all about pumpkin in recipes and not about decoration tips – that’s why I got this delicious Pumpkin Cheesecake Pie for you today! It’s so good…

Pumpkin Cheesecake Pie | Bake to the roots

When it comes to pumpkin in cooking and baking recipes, most people around here in Germany probably think of something like pumpkin soup first – it’s a classic dish when it gets colder. Americans on the other hand probably have pumpkin pie on top of their list of most popular pumpkin dishes and bakes. I will not take Pumpkin Spiced Latte into consideration here – just sayin’ ;P Anyway… even though I like me some soup here and there I am definitely a bigger fan of pumpkin pie. Probably picked that up when I was living in Florida. Since I already got several pumpkin Pie recipes here on the blog (e.g. this delicious Maple Pumpkin Pie), I had to come up with something different for this pumpkin season: a Pumpkin Cheesecake Pie. Why not combine two delicious things and make something new that is even better?! ;)

Well, about that cheesecake pie… when making it I hoped for nice separate layers of the cheesecake filling and the pumpkin pie filling. Unfortunately, the cheesecake mix was a bit too thin and runny, so the slightly heavier pumpkin mix was sinking down. Could have made it the other way round… but you only really learn when things have gone wrong ;P But I also like the kind of “swirly” look of the layers. It is not that bad actually. Tastes delicious whatever it looks like anyway.

Since the pumpkin season does not only hit me here, you will find pumpkin recipes on many other blogs today. It’s a coordinated pumpkin explosion I’d say ;) If you make pumpkin puree you normally have more than you need anyway, so why not making a second dish/bake with pumpkins, right?! ;)

Nom Noms food: Veganes Kürbis Chili sin Carne | Veganes Chili con Carne mit Kürbis
Kochhelden: Kürbis-Chili-Ketchup
Küchenchaotin: Kürbis Mac’n’Cheese
Whatinaloves: Kürbis-Linsen-Bällchen
herztopf: Pumpkin Cheesecake mit Baiserhaube
Louibakery: Kürbis-Cheesecake-Schnitten mit Streuseln
Madame Dessert: Kürbispasteten – Rezept für Harry Potter Pumpkin Pasties
Zimtblume: Kürbiskuchen
Möhreneck: Kürbis-Kartoffel-Püree mit gebratenen Auberginen
Zimtkeks und Apfeltarte: Kürbis Cheesecake mit Salzkaramell
Feiertaeglich: Kürbis-Zupfbrot mit Rosmarin und Walnüssen
Jankes*Soulfood: Cremiges Kürbisrisotto mit Bergkäse & Feigen
was eigenes: Kürbis Wirsing Hack Auflauf
moey’s kitchen: Hasselback Butternut Kürbis mit Honig, Mandeln und Salbei
S-Küche: Kürbis Focaccia mit Zwiebel, Kapern, oder Trauben
Der Kuchenbäcker: Kürbis Waffeln mit gebrannten Kürbiskernen

INGREDIENTS / ZUTATEN

For the crust:
5.3 oz. (150g) shortbread cookies, crushed
2 tbsp. sugar (or xylitol)
1/4 tsp. ground cinnamon
2.8 oz. (80g) butter, melted

For the filling:
17.6 oz. (500g) cream cheese, at room temperature
1/2 cup (100g) sugar (or xylitol)
1 tsp. vanilla extract
2 large eggs
1 cup (230g) pumpkin puree
2 tsp. pumpkin spice

some whipped cream for decorations
some toasted pumpkin seeds

Für den Boden:
150g Vollkorn-Butterkekse, zerbröselt
2 EL Zucker (oder Xylit)
1/4 TL Zimt
80g Butter, geschmolzen

Für die Füllung:
500g Frischkäse, Zimmertemperatur
100g Zucker (oder Xylit)
1 TL Vanille Extrakt
2 Eier (L)
230g Kürbispüree
2 TL Kürbiskuchengewürz

etwas Schlagsahne für die Dekoration
ein paar geröstete Kürbiskerne

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 325°F (160°C). Add the shortbread cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the sugar (or xylitol) and ground cinnamon to the bag and mix. Add the melted butter and mix until the crumbs are evenly moist. Pour into a 9 inches (23cm) pie dish and press to the bottom and sides to create a nice crust. Set aside.

2. Add the cream cheese, sugar (or xylitol), and vanilla extract to a large bowl and mix until well combined. Add the eggs one after another and mix well after each addition. Pour about half of that cream cheese filling into the prepared crust. Set aside.

3. Add the pumpkin puree and the pumpkin pie spice to the remaining cheesecake filling and mix until well combined. Pour (in circles) on top of the cream cheese filling in the crust – the two fillings will most likely mix, but that is ok. Place in the oven and bake for 40-45 minutes or until the center is still slightly wobbly when you move the pie dish. Take out of the oven and let cool down completely. When cooled place in the fridge overnight. Decorate with some whipped cream and toasted pumpkin seeds and serve.

1. Den Ofen auf 160°C (325°F) vorheizen. Die Butterkekse in einen Gefrierbeutel geben und mit einem Nudelholz zerbröseln. Zucker (oder Xylit) und Zimt in den Beutel geben und alles gut vermischen. Die geschmolzene Butter in den Beutel geben und alles vermischen, bis die Brösel gleichmäßig feucht sind. In eine 23cm (9 inches) schütten und am Boden und den Seiten festdrücken. Zur Seite stellen.

2. Den Frischkäse mit dem Zucker (oder Xylit) und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren. Etwa die Hälfte der Füllung auf dem Keksbröselboden verteilen und zur Seite stellen.

3. Das Kürbispüree und das Kürbiskuchengewürz zur Schüssel dazugeben und mit der Frischkäsemasse verrühren. Diese Mischung dann (in Kreisen) auf der Frischkäsefüllung in der Form verteilen – die beiden Füllungen werden sich vermischen, aber das ist OK. In den Ofen stellen und für 40-45 Minuten backen. Die Käsekuchenmasse sollte sich gesetzt haben, in der Mitte sollte sie aber noch wackeln, wenn man an der Form rüttelt. Aus dem Ofen holen und komplett abkühlen lassen. Sobald der Pie abgekühlt ist, über Nacht in den Kühlschrank stellen. Mit Schlagsahne und ein paar Kürbiskernen dekorieren und servieren.

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Here is a version of the recipe you can print easily.