This is a little holiday tradition of mine. I love pumpkin pie, cheesecake, and pumpkin cheesecake during the holidays! Making two pies at once does take a little more concentration since they don't have exactly the same ingredients, so it's easy to get confused, but with some practice, you can double your fun making a pumpkin pie and cheesecake simultaneously.
You will need:
Pumpkin Pie:
1 (14)oz. can of pumpkin
1 (12)oz. can of non-sweetened condensed milk
2 large eggs
1 cup granulated sugar
1 dash of salt
1 pinch each of: cinnamon, ginger, nutmeg, clove, allspice
1 (9) in graham cracker pie crust
Cheesecake:
2 (8)oz. pkgs. cream cheese
1/2 cup of milk
2 large eggs
1 cup granulated sugar
1 dash of salt
2 tsp vanilla extract
1 (9) in graham cracker pie crust
Preheat oven to 425 degrees.
Soften your cream cheese by microwaving on High for 20 seconds, and place into a medium size mixing bowl. Put pumpkin into a comparable sized mixing bowl.
Add your condensed milk to your pumpkin bowl, and your 2% milk to your cheesecake bowl.
Add 2 large eggs beaten, a cup of sugar, and a dash of salt to each bowl. Add vanilla into your cheesecake bowl. Add cinnamon, allspice, nutmeg, ginger, and clove to your pumpkin bowl. Now that all the ingredients are in their proper bowl, mix both of them with a mixer or in a blender.
Now, this part is a little tricky. After pouring both mixtures into a pie crust, place ONLY the pumpkin pie into the oven on the middle rack. Cook at 425 degrees for 15 minutes. Reduce heat to 350, put the cheesecake into the oven. Bake both pies for 45 minutes on the middle rack. Remove from the oven and let cool, then you can eat them, or put them into the refrigerator to chill.
For a pumpkin cheesecake, opt to get 3 smaller pie crusts, after filling the pie crusts, combine the leftovers from each bowl into your third pie crust to make your pumpkin cheesecake.
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