Pumpkin Cheesecake Pie With Cornmeal Crust Recipe

The best delicious Pumpkin Cheesecake Pie With Cornmeal Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheesecake Pie With Cornmeal Crust recipe today!

Hello my friends, this Pumpkin Cheesecake Pie With Cornmeal Crust recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheesecake Pie With Cornmeal Crust is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheesecake Pie With Cornmeal Crust.

What Makes This Pumpkin Cheesecake Pie With Cornmeal Crust Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheesecake Pie With Cornmeal Crust.

Ready to make this Pumpkin Cheesecake Pie With Cornmeal Crust Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


-CRUST-
3 tb Ice water; (or more)
1 lg Egg yolk
1 1/3 c All purpose flour
1/4 c Yellow cornmeal
1 tb Sugar
1/2 ts Salt
1/2 c Chilled unsalted butter; cut
-into 1/2-inch
; pieces (1 stick)

FILLING
6 oz Cream cheese; room
-temperature
1/2 c Sugar
1/2 c Golden brown sugar; (packed)
2 lg Eggs
1 lg Egg yolk
1 c Canned pure pumpkin
3/4 c Half and half
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Grated lemon peel
1/2 ts Ground ginger
1/4 ts Salt

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 ? 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.

Makes 8 servings.


Yields
1 servings

Leave a Reply

Your email address will not be published. Required fields are marked *