Husband and I wanted to make pie for Thanksgiving.
We decided regular pumpkin pie just wasn't enough, so we added a
layer of cheesecake and topped it with pecans and chocolate.
We used the graham cracker crust recipe from my strawberry pie and a variation on Bakerella's pumpkin cheesecake recipe. I made her version a few years ago, and while it was tasty, it was verrrrry sweet. I like my pumpkin pie and my cheesecake to be closer to savory, so I altered the recipe a bit:
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
6 tablespoons melted butter
8oz softened cream cheese
1/2 cup sugar
1 teaspoon lemon juice
1 15oz can pumpkin
1/3 cup sugar
1/2 cup evaporated milk
1 tablespoon pumpkin pie spice
1 cup chopped pecans
1/2 cup chocolate chips
Start by mixing you crust, pressing it into the pan, and baking for 10 min at 375F.
Layer in the cheesecake mixture followed by the pumpkin.
Bake for 20 minutes, then remove and add the topping.
Put back in the over for another 25-30 minutes.
The most difficult part is letting it cool all the way before cutting.
We couldn't wait, so the layers mixed a little when we sliced it up.
[if you don't care about pretty pie, then go ahead and dive right in!]
The crunchy graham crust and salty pecans are the perfect complement for the
creamy pumpkin and cheesecake. And the chocolate adds a little bit of bitter.