PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST
Provided by Ken Haedrich
Categories Food Processor Mixer Cheese Dairy Egg Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
- For filling:
- Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
- Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mehammud Malik
[email protected]I'll definitely be making this pie again and again.
shafeg mahmd
[email protected]This is the best pumpkin cheesecake pie I've ever eaten.
Derrick Snaps
[email protected]I'm so glad I tried this recipe. It's a keeper!
Changba Tamang
[email protected]Wow! This pie is amazing!
dukundane
[email protected]This pie is absolutely delicious! I highly recommend it.
ahsanullah omarkhil
[email protected]I don't recommend this recipe. The pie turned out very dense and dry.
Mithun Kor
[email protected]This pie is very time-consuming to make. I don't think it's worth the effort.
Chidinma Nmezi
[email protected]The pie was a bit too runny. I think I would bake it for a few minutes longer next time.
Taiwo Micheal
[email protected]The crust was a bit dry. I think I would add an extra egg yolk to the dough next time.
Drip Boy
[email protected]This pie is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.
Consuelo Lofton
[email protected]I made this pie for my family, and they all loved it. Even my picky kids ate it without complaint.
Zebadiah Alires
[email protected]This is the best pumpkin cheesecake pie I've ever had. I will definitely be making it again.
Nyatony Gatluak
[email protected]I followed the recipe exactly, and the pie turned out perfectly. I'm so glad I tried this recipe!
emal Nasiri
[email protected]This pie is perfect for fall gatherings. It's festive and delicious.
Mouna Antoine
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this one. The cornmeal crust added a nice touch.
Makoro Mabu
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.
Monkey Demon
[email protected]I made this pie for Thanksgiving dinner, and it was a huge success. Everyone loved it!
Zaidii Khawn
[email protected]The pumpkin cheesecake filling was delicious. It was smooth and creamy, with just the right amount of sweetness.
Mr_ Tarek
[email protected]I was a bit skeptical about the cornmeal crust, but I was pleasantly surprised at how well it turned out. It was flaky and flavorful, and it held up well to the cheesecake filling.
Md Nazer Hossain
[email protected]This pumpkin cheesecake pie is the embodiment of perfection. The cornmeal crust is flaky and flavorful, the pumpkin cheesecake filling is smooth and creamy, and the combination of the two is simply heavenly. I've made this pie several times now, and