November 17, 2010

Pumpkin Pie Topped Cheesecake -- Two classic desserts in ONE!

Pumpkin Pie?  Cheesecake?  Pumpkin Pie?  Cheesecake?  Ohhhh... the choices!  Well, now you don't have to choose.  I've combined a delicious classic cheesecake on a chocolate cookie crust with a perfect pumpkin pie.  And I threw in a handful of mini chocolate chips too.  Why?  Why not!

makes one 9" pie/cake

For the Crust:
18 chocolate graham cracker squares (approx. 1 sleeve)
1 Tablespoon granulated sugar
6 Tablespoons salted butter

For the Cheesecake:
16 oz. cream cheese, softened
1/3 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/3 cup mini chocolate chips

For the Pumpkin Pie:
1 15oz. can Pumpkin Puree
2/3 cup light brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup evaporated milk

Preheat oven to 375

Step 1:  Crush chocolate grahams to a fine meal in a food processor or in a ziploc bag with a rolling pin or kitchen mallet.  It should yield approx. 1 1/2 cups of crumbs.  In a small bowl, mix the crumbs, salted butter, and sugar to evenly coat crumbs.  Transfer crumb mixture to a 9" springform pan.  Using the flat bottom of a drinking glass, press crumb mixture evenly into the bottom of the pan.  Bake for 10 minutes.

Step 2:  In the bowl of a standing mixer, beat cream cheese, 1/3 cup sugar, egg, egg yolk and vanilla on low speed for 1 minute.  Increase speed to medium and beat until mixture is light and creamy and no visible lumps of cream cheese remain.  Pour into prepared pan and spread evenly over crust with a rubber spatula.

Step 3:  In the bowl of a standing mixer, combine pumpkin, brown sugar, pumpkin pie spice, eggs and evaporated milk.  Beat on low for 2 minutes.

Step 4:  Sprinkle chocolate chips evenly over cream cheese mixture.  Lightly press to allow them to adhere.

Step 5:  Gently pour the pumpkin mixture on top of the cheesecake layer.

Step 6:  Bake in center rack of oven for 60-70 minutes; until a toothpick inserted in center comes out clean.

Step 7:  Cool on wire rack.  Chill overnight.  Serve.  


  1. Joe asked me to ask you for the recipe...I juts looked at him...and he said..."oh, it will be on the blog." I LOVE our kids - they get it.

    This was yummy...I cut it into 3 slices and we all shared...devoured it!

    So adding it to the Thanksgiving section of Tickled Pink!

  2. Ooooh mercy, that looks good! I wish I hadn't seen it! :)

  3. I haven't had proper American pumpkin pie - I really should try to make one! But I don't think we can get tinned pumpkin flesh, so I'd have to start with actual pumpkins...

  4. Too yummy for words...oh, I can't wait to make this. I LOVE Thanksgiving for all the supper awesomely wonderful food...not to mention NO GIFTS necessary but the sharing or home and hearth.

    And's better from fresh pumpkin anyway. Just de-string and maybe put through the blender.

    And thanks so much Jenn for clicking GFC on my're an absolute doll. I love that you're a wordsmith. So, so, can't even think of the word...hehehe!

  5. Seriously? Cheesecake AND pumpkin pie? Dessert can't get any better than that! YUM!

  6. I like your weblog


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