Ooohh yeah. It’s pumpkin pie AND cheesecake. Did I mention the oreo crust?
This is the naked version. Before consumption, it was slathered with maple whipped cream.
Is there a rule against delayed posting? Like a digital expiration date? Is it cheating for me to post this if it’s from Thanksgiving? Not that it is of course…I just happened to shoot it in exactly the same as the pecan pie trifles—I’m that good.
So I planned on making the cheesecake and pumpkin layers about 50/50…but I kind of forgot that adding a cup and a half of pumpkin would actually increase volume (surprise)—that and I’m apparently pretty bad at eyeballing amounts. Fortunately, I think it still worked out.
Also I subbed in condensed milk instead of regular sugar for a more classic pumpkin pie taste/texture (what doesn’t improve when you add more dairy to it?)
Pumpkin Pie Cheesecake (modified from Allrecipes.com)
Makes 1 cheesecake (one mega awesome cheesecake).
Plan to make a few days ahead to give the flavors time to develop.
- 2 sleeves of Oreos (or generic equivalent), blended into crumbs*
- 4-6 tbs of butter, melted
- Combine crumbs and butter and press into a 9” (I think I used my 13”) springform pan. Press a little up the sides of the pan and then wrap the bottom in tin foil—you wanna catch all that awesome caramel-ey butter that leaks through.
*I would have used 3 sleeves (the whole package) if the 3rd sleeve weren’t already in my stomach at that point…
- 2 (8 ounce) packages cream cheese, softened
- 1 14oz can condensed milk
- 1/2 tsp vanilla extract AND/or 2 tbs real maple syrup (I think you know what you should do)
- 2 eggs
- 1 1/2 cup pumpkin puree*
- 1/2 teaspoon ground cinnamon**
- 1 pinch ground cloves**
- 1 pinch ground nutmeg**
- Combine cream cheese, condensed milk, and vanilla/syrup. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated 325 oven for 35 to 40 minutes, or until center is almost set. Turn oven off, open door, and let the cheesecake just chill out in the oven for awhile. Once cool, refrigerate at least overnight. Even better if you wait a few days.
Maple Whipped Cream
(I would say this is optional, but it’s not)
- 1 cup heavy whipping cream
- 1 - 2 tbs real maple syrup
- Whip the cream and syrup until stiff peaks form. Slather/pipe/
eat off of handsonto the whole cheesecake or to individual slices.
*I make my own pumpkin puree by cutting a pie pumpkin in half, putting it shell side up on a baking sheet and roasting at about 325 for an hour or so. The flesh scoops right out. If you’d rather
be lazy take a shortcut, you can use canned, but I can’t vouch for the flavor. Also, the original recipe called for a measly 1/2 cup. What’s that? Pshh. If I’m using pumpkin, I’m gonna actually use it. If you’re not a pumpkin fan, decrease the amount (or maybe don’t make recipes with “pumpkin” in the title).
**I didn’t really measure my spices, but I usually amp up the amounts. So start with what’s listed and try the batter to see if it needs more flavor.
Hope you enjoy!