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Pumpkin Cheesecake Pie *

Source of Recipe


From "Pies" by Ken Haedrich



List of Ingredients



• Pastry for single-crust 10-inch deep dish pie, partially baked
  
• 1 package (8 ounces) full-fat cream cheese, room temperature
  
• ½ cup granulated sugar
  
• ½ cup firmly packed light brown sugar
  
• 2 large eggs
  
• 1 large egg yolk
  
• ½ tsp vanilla extract
  
• Finely grated zest of 1 lemon
  
• ½ tsp ground cinnamon
  
• ½ tsp ground nutmeg
  
• ½ tsp ground ginger
  
• ¼ tsp salt
  
• 1 cup canned pumpkin
  
• 2/3 cup half-and-half
  






Instructions



1. Prepare, bake, and cool the pie crust.
   
   
2. Heat oven to 350° F. With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin, and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.
   
   
3. Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.
   
   Makes 10 servings.