Pumpkin Praline Cheesecake Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great recipe to enjoy in the fall or really anytime of year! Recipe Source: American Profile Ingredients:
9 inches deep dish pie shells, frozen |
3/4 cup chopped pecans |
2 tablespoons melted butter |
1 tablespoon brown sugar |
8 ounces package cream cheese, softened |
1 1/3 cups sugar, divided |
1/2 teaspoon vanilla extract |
1 egg |
1 1/4 cups canned pumpkin puree |
1 cup half-and-half |
1 tablespoon all-purpose flour |
2 eggs, slightly beaten |
2 teaspoons pumpkin pie spice |
1/4 teaspoon clove |
1/2 teaspoon finely grated orange rind |
1/4 teaspoon salt |
1 teaspoon cinnamon |
grated nutmeg |
Directions:
1. To prepare pecans, place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.
2. Preheat oven to 350°F.
3. To prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.
4. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.) Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.
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