Ingrédients pour Pecan Crunch Pumpkin Cheesecake Pie
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Egg
- Pastry Dough
- Canned Pumpkin
- Half And Half
- Brown Sugar
- Eggs
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- All Purpose Flour
- 2 tablespoons unsalted butter, melted
- 1/2 cup pecan halves
- Sweetened Whipped Cream
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Comment préparer Pecan Crunch Pumpkin Cheesecake Pie
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Cut in 6 tablespoons cold shortening using a pastry blender until the mixture resembles coarse crumbs. Add 1 tablespoon cold water at a time, mixing gently with a fork until the dough comes together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 13-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate. Trim and crimp the edges.
- **Make the cheesecake filling:** In a large bowl, beat 8 ounces cream cheese with an electric mixer until smooth. Gradually beat in 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg until well combined.
- Stir in 1 tablespoon lemon zest.
- Cover and chill the cheesecake filling for 30 minutes.
- **Make the pumpkin filling:** In a separate bowl, whisk together 15 ounces pumpkin puree, 1/2 cup half-and-half, 1/2 cup packed light brown sugar, 2 large eggs, 1 teaspoon pumpkin pie spice, and a pinch of salt.
- **Assemble the pie:** Pour the chilled cheesecake filling into the pie crust. Gently pour the pumpkin filling over the cheesecake layer.
- **Bake:** Loosely cover the pie with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30-40 minutes, or until the center is just set.
- **Make the pecan topping:** In a small bowl, combine 3 tablespoons packed light brown sugar, 1 tablespoon all-purpose flour, 2 tablespoons melted unsalted butter, and 1/2 cup pecan halves.
- Sprinkle the pecan mixture evenly over the pie filling.
- Bake for 10-15 minutes more, or until the topping is golden brown.
- Let the pie cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 2 hours before serving. Serve chilled, optionally with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
109g
Fat
63g
Carbs
14g
