Pumpkin Chocolate Cheesecake Pie

Pumpkin Chocolate Cheesecake Pie

Chocolate, pumpkin, and cheesecake combine in this delicious pie recipe that's perfect for Thanksgiving or any other occasion.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
30 mins

Pumpkin Chocolate Cheesecake Pie

Chocolate, pumpkin, and cheesecake combine in this delicious pie recipe that's perfect for Thanksgiving or any other occasion.

Ingredients
  • 1   recipe Deep Dish Pie Pastry, below
  • 12   ounces cream cheese, softened (1-1/2 8-oz. pkgs.)
  • 1/4  cup granulated sugar
  • 1   egg, lightly beaten
  • 3/4  cup finely chopped semisweet chocolate or miniature chocolate pieces
  • 1  15  ounce can pumpkin
  • 2/3  cup packed brown sugar
  • 2   teaspoons pumpkin pie spice
  • 4   eggs, lightly beaten
  • 3/4  cup half-and-half or light cream
  •  Chopped chocolate (optional)
Pastry for Deep-Dish Pie
  • 1 1/2  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/2  cup shortening
  • 4 - 5   tablespoons cold water

Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. 
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. Sprinkle with chopped chocolate.
3. 
In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. 
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 hour. Top with chopped chocolate.
Pastry for Deep-Dish Pie
1. 
Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. 
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. Sprinkle with chopped chocolate.
3. 
In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. 
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 hour. Top with chopped chocolate.

nutrition information

Per Serving: cal. (kcal) 583, Fat, total (g) 35, chol. (mg) 187, sat. fat (g) 17, carb. (g) 59, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, fiber (g) 3, sugar (g) 35, pro. (g) 12, vit. A (IU) 8843, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, Cobalamin (Vit. B12) (g) 1, sodium (mg) 262, Potassium (mg) 342, calcium (mg) 121, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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