Ah, pumpkin cheesecake – the dessert equivalent of a warm, snuggly blanket on a chilly “BER” month evening. But let’s not get ahead of ourselves. Before we can cozy up with this delightful concoction, we must first embark on a quest to create it from the depths of our kitchen cauldron. I stumbled upon a recipe that claimed to be “Paradise” in a pie and like a moth to a flaming pumpkin pie, I couldn’t resist saving it to the SKGaleana Vault.
The ingredients such as cream cheese, sugar, eggs, pumpkin puree, and a pinch of this and a sprinkle of that can feel like a scavenger hunt. But after you ransack your kitchen for supplies like a horde of hungry goblins, making the pie is fairly easy. It simply requires a pie crust, two base fillings, and a topping.
The pie crust is thankfully store bought. You can make your own, but this recipe gives a nice respite and will accept the lazy version of a pie crust. Then it’s time to fill the crust with some layers. The first pie filling is a wonderful and basic cheesecake filling, which is later topped by a pumpkin pie filling. The final later is the pecan streusel topping which is a delightful twist on the usual plain crumbles. Do all the layers make this “Paradise” in a pie? Maybe. One thing I do know, is that it is delish!
To make the Pumpkin Paradise Pie, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable cheesecake. You will need:
- 1 pie shell
- 1 package cream cheese (8 oz)
- White sugar
- ½ tsp vanilla extract
- 3 eggs
- 1 ¼ cup pumpkin puree
- 1 cup evaporated milk
- Brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp flour
- 2 tbsp softened butter
- ½ cup chopped pecans
- mixing bowl
- mixer
- spatula
Once all of the items are gathered, start following the recipe!
Grab the recipe below by clicking print Then make and eat!
Pumpkin Paradise Pie
Paradise in a Pie.
Ingredients
- 1 pie shell
- 1 package cream cheese (8 oz)
- White sugar
- ½ tsp vanilla extract
- 3 eggs
- 1 ¼ cup pumpkin puree
- 1 cup evaporated milk
- Brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp flour
- 2 tbsp softened butter
- ½ cup chopped pecans
Directions
- Cheese Cake Layer
- Preheat oven to 350
- In a medium-size bowl, beat cream cheese until smooth.
- Beat in 1/4 cup white sugar, vanilla extract, and 1 egg. Beat until smooth and chill for 30 min.
- Spread into pie crust Pumpkin Pie Layer
- Combine pumpkin puree, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup white sugar, cinnamon, nutmeg and salt into large mixing bowl. Mix well
- Pour on top of cheesecake mixture.
- Cover edges of pie crust with aluminum foil, and bake for 25 minutes. Remove the foil and bake an additional 25 minutes.
- While pie is in the oven, prepare the pecan streusel topping by combining flour and 2 tbsp brown sugar, mix well. Then add softened butter. Stir until ingredients are combined, then add pecans.
- Once the pie has baked for 50 minutes, remove it from the oven and sprinkle the pecan streusel on top.
- Place it back in the oven for another 10 to 15 minutes or until you can poke a toothpick in the center and it comes out clean.
- Let cool and serve!
Find more “BER” Month Recipes here!
Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.
