The Recipes

Pumpkin Cheesecake Pie

Hey, guess what?  Pumpkin isn't just for Thanksgiving.  Throughout the holidays, I like to utilize the traditional holiday flavors associate with traditional pumpkin pie.  Here, a twist combining cheesecake with pumpkin.

Pumpkin Cheesecake Pie


- 2 c. graham cracker crumbs
- 2 T. hazelnut creamer
- 3 T. sugar
- 3 T. butter, melted
- 1 8-oz. package of cream cheese
- 1 28-oz. can of pumpkin puree
- 3 eggs
- 3/4 c. brown sugar
- 1/2 c. heavy cream
- 1/4 tsp. allspice
- 1/4 tsp. cinnamon
- pinch salt

Preheat the oven to 350 degrees.

Mix together the graham cracker crumbs, creamer, butter and sugar, and press into the bottom of a springform pan.

In another bowl, mix together the cream cheese, brown sugar, and pumpkin puree.  Add the eggs one at a time, then add the remaining ingredients.  Pour the mixture over the crust.  Bake for 35-40 minutes, checking for a toothpick to be inserted into the center and come out clean.  Crack the oven, turn it off, and let it cool for about 10 minutes in the oven before removing it to cool completely.