Thursday, November 24, 2011

Pumpkin Cheesecake Pie

Happy Thanksgiving everyone!
I hope everyone is doing well, and enjoying the Holiday season! I love Thanksgiving, but I have to admit, I have been a slacker in the kitchen this year. I'm just super busy, because we are moving in a few weeks! To ALASKA!!! Yes, in November. At least it's not January. I'm from Alaska, born and raised, so I'll get used to it again. So now you can see why we've been so busy!
Through the business, we were able to fit in a few traditional dishes that we always have each year. My husbands favorite is my Pumpkin Cheesecake Pie. It's a fun twist on the classic pumpkin pie that always gets gobbled up fast. It also has a delicious vanilla frosting to top it all off. Hope you enjoy!

My Pumpkin Cheesecake Pie

For Crust
1 1/4 cups graham cracker crumbs (this year I used arrowroot cookie crumbs. It really doest matter what kind of cookies you use. Gingersnap cookies would also be nice too.)
1/4 cup butter or margarine
2 tbsp. sugar
1 tsp. cinnamon

For Filling
1 1/2 8 oz. packages of cream cheese, room temperature
2 eggs
1/2 cup canned pure pumpkin
1/2 cup sugar
2 tbs. light brown sugar
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice

For Topping
1/4 and 1 tbs. cup sour cream
2 tbs. sugar
1/4 tsp. vanilla extract

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spread crust mixture into bottom of pie plate and firmly press, using your hands or a flat utensil to the pie plate to form the crust. Set in fridge.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and as lump-free as you can get it. Pour mixture into the prepared crust.

Bake in the oven for approximately 1 hour, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

When it's closer to the time you want to serve, mix all topping ingredients together until thoroughly blended in a small bowl. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

Hope you all have a safe and happy thanksgiving everyone!


  1. This looks delish!

    Amanda @ Lillys&Lollipops

  2. yummm!xxx