2015: Pumpkin Chocolate Cheesecake Pie

  • Chef: Stephanie Fossum
  • Ready in: 30 minutes plus 60 minutes to bake
  • Serves: 5 or more
  • Complexity: easy
2015: Pumpkin Chocolate Cheesecake Pie


  • Pie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 5-6 tablespoons water
  • Pie Filling:
  • 12 oz. cream cheese softened
  • 1/4 cup granulated sugar
  • 5 eggs, divided
  • 3/4 cup chopped semisweet chocolate
  • 1 15 oz. can pumpkin
  • 2/3 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup half-and-half


For the crust stir together the flour and salt. Using two knives cut in butter until pieces are pea size. Sprinkle cold water over mixture tossing with fork, until all of the flour is moistened. Form into a disc and refrigerate for 45 minutes. Roll out into a 13-inch circle on a lightly floured board. Transfer pastry to a 10-inch deep dish pie pan. Flute edge. Line pastry with foil, bake for 8 minutes in a 450 degree oven. Remove foil, bake 6 more minutes or until golden. Cool on wire rack and reduce oven temp to 375 degrees. In a medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg. Beat on low speed until smooth. Spread cream cheese mixture into pastry shell. Sprinkle with chocolate. Combine pumpkin, brown sugar and spice. Stir in eggs and half and half. Pour pumpkin mixture on chocolate layer. Cover pie with a pie shield. Bake for 60 minutes or until knife inserted near center comes our clean. Remove shield and cool.

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