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Pumpkin Chocolate Cheesecake Pie

5 star rating
 

Submitted by: pam.kvitne

 

Photo by: pam.kvitne

This fall pie combines the great flavors of pumpkin, chocolate and everyones favorite, cheesecake.
 

Ingredients

  • 2 pie crusts
  • 12 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3/4 cup finely chopped semisweet chocolate pieces
  • 1 15 oz can pumpkin
  • 2/3 cup packed brown sugar
  • 2 tsp pumpkin pie spice
  • 4 eggs, lightly beaten
  • 3/4 cup 1/2 and 1/2 or light cream
  • Chopped chocolate, optional

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Method

Preheat oven to 450 degrees F. Prepare pie crust. Transfer pastry to 9-1/2 to 10 inch deep dish pie plate. Trim crust edges 1/2 inch beyond pie plate and flute edge high. Line pastry with double thickness of foil and bake 8 minutes. Remove foil and bake 6 minutes more until golden. Cool on wire rack. Reduce oven temp to 375 F. In medium mixing bowl, combine cream cheese, 1/4 cup sugar and 1 egg. Beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell and sprinkle with chopped chocolate. In bowl, combine pumpkin, brown sugar and spice. Stir in 4 eggs and gradually stir in 1/2 and 1/2. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate.

 

Notes:

 

Number of Servings: 8

 

Submitted by: pam.kvitne ()

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