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Pumpkin-Cream Cheese Pie with Cookie Crust
Pumpkin-Cream Cheese Pie with Cookie Crust
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Prep Time:
20 minutes
Total Time:
5 hours 45 minutes
Pumpkin spice cheesecake in a pecan-shortbread crust: simple to make, irresistibly delicious.
Ingredients:
  • 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons butter or margarine, melted
  • 1 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon milk
Instructions:
  • Preheat the oven to 375°F. Combine all crust ingredients in a medium bowl until crumbly. Press the mixture firmly onto the bottom and sides of an ungreased 9-inch glass pie plate. Bake for approximately 12 minutes, or until lightly golden brown.
  • In a large bowl, use an electric mixer to combine sugar, 3 tablespoons of flour, and both packages of cream cheese on low speed until smooth; set aside 1/2 cup of mixture. Add all remaining filling ingredients, except milk, to the cream cheese mixture. Beat on medium speed while scraping the bowl constantly until smooth. Pour the mixture into the crust.
  • Mix 1/2 cup of reserved cream cheese mixture with milk in a small bowl. Drizzle over the pumpkin mixture. Use a knife to create S-shaped curves through the cream cheese and pumpkin layers in one continuous motion. Rotate the pie plate and repeat. Cover the crust edge with a 2- to 3-inch strip of foil to avoid over-browning.
  • Bake for 35 to 40 minutes until a knife inserted in the center comes out clean, removing foil for the last 15 minutes. Allow to cool for 30 minutes, then refrigerate loosely covered for at least 4 hours before serving. Store in the refrigerator.

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