Cheesecake Pumpkin Pecan Pie
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  • Flaky Pie Crust2½ cups all-purpose flour, chilled1 tablespoon granulated sugar1 teaspoon salt12 tablespoons unsalted butter, cut into ½ inch chunks and frozen¼ cup lard or vegetable shortening, frozen6 to 8 tablespoons ice-cold water ( I remove 1 tablespoon ice water and replace that tablespoon with 1 tablespoon apple cider vinegar in all pie crust recipes ”“ it tenderizes the crust)Cheesecake Layer8 oz cream cheese, softened¼ cup sugar1 teaspoon pure vanilla extract1 eggPumpkin Pie Layer1â…“ cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a cheesecloth or paper towel lined fine mesh sieve, covered, for several hours to overnight, in the fridge)1 cup heavy cream (you can use evaporated milk, if you prefer)â…“ cup firmly packed brown sugar¼ cup granulated sugar1 tablespoon all-purpose flour1 teaspoon vanilla extract½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg¼ teaspoon ground allspice2 eggs, lightly beatenRegular Gooey Pecan Pie Topping1½ cups mix of whole and coarsely chopped pecans¼ cup granulated sugar¼ cup firmly packed dark brown sugar½ cup light or dark corn syrup1 teaspoon vanilla extract2 eggs beaten½ teaspoon salt2 tablespoons melted butterAlternative Crunchy Pecan Pie Topping (If you use this topping, the baking method changes. Read in directions below)1½ cups mix of whole and coarsely chopped pecans¼ cup firmly packed light brown sugar¼ cup firmly packed dark brown sugar2 tablespoons light or dark corn syrup1 teaspoon vanilla extract4 tablespoons melted butter1. Make and Parbake Pie Shell
  • 2. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing.
  • 3. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk ”“ gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform ”“ it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use.
  • 4. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that”™s about ¼ to â…› inch and about 3 inches greater in diameter than the pie pan/plate you are using.
  • 5. Transfer the crust to a 9½ to 10-inch deep-dish pie pan (if you don”™t use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. 6.Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about ¾ inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F.
  • 7. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn”™t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F.
  • Make the Pie Using Pecan Pie Gooey Topping
  • 8. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Beat in ¼ cup sugar, then add vanilla and egg. Beat mixture until smooth.
  • 9. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes.
  • 10. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform. In another bowl, combine the eggs, sugars, melted butter, corn syrup, vanilla extract and salt in a bowl. Stir in pecans and set aside. Preheat the oven to 425 F.
  • 11. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Place in the preheated oven and bake for 10 minutes, then reduce the temperature to 350 F and bake 20 to 25 minutes more. You want the pumpkin layer semi-firm enough to hold the gooey pecan topping. When it looks that way, gently spoon on the gooey pecan layer and bake for 30-45 minutes longer. When it's done, it should be sturdy, but still jiggly in the middle. The pecan pie topping should be dark and bubbling.
  • 12. Make Pie Using Alternative Pecan Crunch Topping
  • 13. After you freeze the cheesecake layer, pour on the pumpkin layer and place in the oven. Bake for 50 to 60 minutes, until the pumpkin layer is firm enough to hold pecan crunch layer without too much 'sinkage'.
  • 14. After pie has been in oven for 50 to 60 minutes, remove from the oven and gently sprinkle or spoon pecan pie crunch topping evenly over the top. The pumpkin pie layer will sink a bit because the pecan crunch is heavy, but do not worry! Place back in the oven and bake for an additional 15 to 20 minutes, until the pecan pie topping is bubbly.
  • 15. For either pecan topping, cover the edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. Keep checking every 20 minutes.
  • 16. In the end, no matter which pecan topping you used, when it looks to be done, remove from oven and let cool at room temperature, then place in the fridge and chill for several hours to overnight (overnight is recommended).



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