This is light on
cheesecake, heavy on pumpkin pie. Should you wish more of a cream cheese
presence, simply double that part of the batter, using a whole egg. It
shouldn’t overfill your crust, but if you’re getting nervous, you can
always pour off 1 cup of pumpkin batter and bake it in a little dish for
the happiest pumpkin pudding pre-game. (Melty vanilla ice cream on top
plus or minus a crumbled gingersnap, not an option.)
My pan was slightly smaller this year (my correctly-sized 10×15 was being held hostage by another slab pie), about an inch shy all around. I baked the extra filling as noted above and made the extra dough into pie dough cookies. It means that my 1 /15-sized slices are smaller than your will be; I think most of us would prefer 1/18 of the regular-sized slab pie, especially with other desserts to try.
I forgot to mix the cream into my cream cheese batter, leaving it a bit thick. It still marbles, but requires more toothpick work to divide and swirl the islands and leaves them a little raised. (I’m sure everyone will object and refuse to eat it now.) Your cream cheese batter should give you less guff.
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My pan was slightly smaller this year (my correctly-sized 10×15 was being held hostage by another slab pie), about an inch shy all around. I baked the extra filling as noted above and made the extra dough into pie dough cookies. It means that my 1 /15-sized slices are smaller than your will be; I think most of us would prefer 1/18 of the regular-sized slab pie, especially with other desserts to try.
I forgot to mix the cream into my cream cheese batter, leaving it a bit thick. It still marbles, but requires more toothpick work to divide and swirl the islands and leaves them a little raised. (I’m sure everyone will object and refuse to eat it now.) Your cream cheese batter should give you less guff.
- 2 1/2 cups (315 grams) flour
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (5 grams) table salt
- 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
- 3 1/2 cups pumpkin puree, from 2 15-ounce (425 gram) cans or homemade
- 1 1/4 cups granulated sugar
- 1 teaspoon (6 grams) fine sea or table salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
- 2 1/2 cups cold heavy cream, light cream or a combination of cream and milk
- 6 large eggs
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg yolk
- 2 tablespoons heavy or light cream
- 1/4 teaspoon vanilla extract
Crust
Pumpkin Filling
Cheesecake
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