Cheesecake and pumpkin pie? Who wouldn’t want that (and if you are one of the people who wouldn’t, why are you on the internet looking up recipes for it)? It’s not always the case that two things that are awesome are automatically delicious when combined, but this is definitely is one of those times.
Desserts like these are great for people like me, who are extremely indecisive to the point of being ludicrous. As a kid, if I was in a situation where I had to pick from more than one dessert (which is almost everywhere) I would break into a cold sweat as I pictured myself 20 years later remembering the day that I didn’t pick the apple cobbler. I would end up walking away with a bizarre plate loaded with razor-thin slices of every dessert choice available.
I’ve worked on my problem since then, but luckily for me there are things like cream cheese pumpkin pies out there to make it easier for people like me to enjoy their desserts. And in this case, it actually improves the dessert considerably as a result of the partnership (well, at least the pumpkin pie side of things improve– I think cream cheese is one of the ultimate dessert ingredients ever).
Before we move on to the recipe, a quick side note– I’m awful at pie crusts. My wife is awesome at them, but unfortunately for you the reader, she wasn’t supervising me when I made this pie and the crust ended up unremarkable as always. If you’re a reader from the future when I’ve already become a much better pie crust chef, congrats on your luck. The rest of you will have to use your default pie crust or something more creative for the time being. I promise I’ll get better and post a pie crust recipe once I do.
I modified the recipe from this cream cheese pumpkin pie recipe I found. Apparently there’s only like 2 different recipes on the entire internet, so some of this is my effort to add to the library. One of the main changes I made was to use only 1 package of cream cheese, because part of our quest to live more simply involves eating less fat and sugar when possible. It turned out fine. Enjoy!
Marbled Cream Cheese Pumpkin Pie Recipe
1 pie crust
1 can (or 2 cups) pumpkin puree
1/2 cup sugar
8 oz cream cheese
1/2 tsp vanilla
3 tb flour
1 tsp cinnamon
1/4 tsp each ground ginger, nutmeg, and cloves
1-2 tb milk
375 for 30-40 mins
Mix together the cream cheese and sugar. Add the vanilla and mix, then beat in the flour. Set aside 1/2 cup of the cream cheese mixture.
Add the rest of the ingredients (except the milk) to the rest of the cream cheese stuff. Beat until smooth, and pour into the crust.
Mix the milk into the reserved cream cheese. Drizzle into the pumpkin pie, then “cut” through with a knife to create interesting marbled patterns.
Bake at 375°F for 30-40 minutes. If you’re really concerned about it cracking on top, cook it at lower temperatures for longer. It’s essentially a custard, so the key to pristine appearance is gentle cooking. Remove from oven when the middle is still a tiny bit jiggly. Cool, then refrigerate for a few hours before eating. I know you’re going to ignore that last step, but it does make a difference.
This is a great dessert, in my opinion. Don’t serve it to me with any other desserts available though, because then I’ll have to take a smaller piece.