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There's a drawer in the refrigerator that's full of nothing but Newcastles. That's WD's drawer. Then there's another drawer in the refrigerator that holds my treats: cheese sticks, cheese slices, parmesan, cheddar, mozzarella, feta and cream cheese. I like cheese. Cheese just makes everything...better.
So instead of the usual pumpkin pie this holiday season, try this recipe for Pumpkin Cream Cheese pie from Betty Crocker.
Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, melted
Filling
1 cup sugar
3 tablespoons all-purpose flour
1 package (8 oz) cream cheese, softened (I used a total of 12 oz)
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (didn't have 'em, didn't use 'em)
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk
1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
VERDICT: Mmmmmm! This is how I'm going to make pumpkin pies from now on! I would recommend storing it for at least 24 hours though--not just 4. The extra time hanging out in the fridge took away the overpowering pumpkin taste and made it taste more like a pumpkin cheesecake, which was the taste I was hoping for.
So instead of the usual pumpkin pie this holiday season, try this recipe for Pumpkin Cream Cheese pie from Betty Crocker.
Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, melted
Filling
1 cup sugar
3 tablespoons all-purpose flour
1 package (8 oz) cream cheese, softened (I used a total of 12 oz)
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (didn't have 'em, didn't use 'em)
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk
1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
VERDICT: Mmmmmm! This is how I'm going to make pumpkin pies from now on! I would recommend storing it for at least 24 hours though--not just 4. The extra time hanging out in the fridge took away the overpowering pumpkin taste and made it taste more like a pumpkin cheesecake, which was the taste I was hoping for.
16 comments:
Cheese most definitely is a staple here in this house. I am a cheese head from Wisconsin. I haven't lived there in almost 20 years, but I can't abandon my love of cheese. :-)
This recipe looks quite tasty. I made something similar once, but it was layered instead of swirled. So tasty!
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Deeeeeelish.
I bet it smells deish!
Wow. I am totally not caught up here, I am still working on the Molasses cookies. Although, I may skip straight to the cheese.
I love any kind of cheese but cream cheese. I have never liked it don't know why but just don't.
But the pie looks like it is yummy :)
That is a perfect whipped cream swirl.
This looks yumlicious! I want some. Like now.
Holy Moly this looks good!
awwwww too cute!!!! your banner at the top!
pretty pretty pie--saw ya at food gawker. bravo!
Oh Ali! What are you doing to me?
You and I seem to have the same cheese affliction. (In fact tonight I just finished making Cheese Quesadillas! MMmmmm... cheese... :->
this is my favorite dessert of all times and I only like it this time of year. another topic there was this huge gross spider in my backyard today bigger than I have ever seen in Mi
If I had my own drawer, it would also be full of cheese!!
I have a pumpkin cream cheese pie that I've made a few times before, but this looks even better! I love the swirly look.
This SO caught my eye! Looks delicious!
Yum!! I will definetely be trying this recipe.
Mmmm! This looks delicious! I'm definitely going to be trying this one! I so *heart* anything with pumpkin or cream cheese so I think this will become a favorite! :)
That pumpkin cream cheese pie looks great!
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