Best 10 Pumpkin Cheesecake Pie With Cornmeal Crust Recipes

HEAVENLY PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• Make the crust
• Whisk the ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in food processor. Add the chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water (by teaspoonfuls), if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• While the dough is resting, position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12" round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9" diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• Make the filling
• Using a hand held electric mixer, beat the cream cheese in large bowl until fluffy. Add the sugar and brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold or at room temperature, with some whipped cream on top.

PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE

Steps:

• Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
• Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
• Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
• Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
• Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
• Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
• Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

NO-BAKE PUMPKIN CHEESECAKE PIE

Steps:

• Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
• Refrigerate pie until the filling is set, 4 to 6 hours.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

PUMPKIN PIE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.

PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• For crust:
• Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• For filling:
• Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.

PUMPKIN CHEESECAKE PIE

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
• Stir in pumpkin.
• Add eggs, and mix until blended.
• Place crust on a baking sheet and pour filling into crust.
• Bake at 350 for 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate for 3 hours or overnight.
• Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

PUMPKIN PIE CHEESECAKE

Steps:

• Make sure the bottom of your oven is clean before you start.
• Preheat your oven to 450°F.
• Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
• Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
• Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
• Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
• Pour into pie shells then put in the oven and bake for 5 minutes.
• After baking for 5 minutes turn down the oven without opening the door to 235°F.
• Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
• Remove from oven to cool completely.
• Enjoy.