Pecan Crunch Pumpkin Cheesecake Pie Recipes

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE

Steps:

• In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
• Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
• In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
• Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
• Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

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.

PUMPKIN PECAN CHEESECAKE

Steps:

• Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
• Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.
• Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a 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 pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

PUMPKIN, PECAN, CHEESECAKE PIE RECIPE - (4/5)

Steps:

• MAKE AND PARBAKE PIE SHELL: 1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing. 2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk - gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform - it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use. 3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that's about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using. 4. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don't use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F. 5. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn't get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F. DIRECTIONS FOR PIE: 1. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth. 2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. 3. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform. 4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes. 5. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Stir in pecans. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. 6. Place pie on the middle rack of your preheated oven. Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. Keep checking every 20 minutes. 7. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. In one oven I used, it took 75 minutes, in another, 60 - so keep checking for it to be sturdy, but still a tad jiggly in the middle). The the pecan pie topping should be dark and bubbling a bit. 7. IMPORTANT - Let cool at room temperature, then refrigerate for several hours before slicing and serving. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. It may not look a beautiful, dark orange, but rather a yellowish color. No worries, still tastes awesome! 8. Drizzle with melted chocolate or chocolate ganache for extra decadence! *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) Pecan Pie Crunch Topping 1 1/4 cup mix of whole and coarsely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup firmly packed dark brown sugar 2 tablespoons light or dark corn syrup 1 teaspoon vanilla extract 4 tablespoons melted butter Directions after Pumpkin Layer above - Step 7 7. After pie has been in oven for 50 - 60 minutes, remove from the oven and remove silver foil around edges of crust. Sprinkle pecan pie topping evenly over top - the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry! Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly. Let cool at room temperature, then refrigerate for several hours before serving. 8. Drizzle with melted chocolate or chocolate ganache for extra decadence!

PUMPKIN-PECAN CHEESECAKE

Steps:

• Make praline:
• Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
• Make crust:
• Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
• Make filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
• Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
• Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.