Chef Stuart’s Cheesecake Pumpkin Pie

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Chef Stuart teaches us how impress our relatives this Thanksgiving with a Cheesecake Pumpkin Pie, and he shares an After Dinner Coffee Cocktail that pairs well with the dessert.

Cheesecake Pumpkin Pie

Graham Cracker Crust

  • 2c Graham Cracker dust
  • ½ c Melted Butter
  • 2T Sugar

Pumpkin Layer

  • 1 can (15oz) Pumpkin Puree
  • 2 Packages (16oz) Cream Cheese
  • ¾ c sugar
  • 2 Eggs
  • 1t Almond Extract
  • 1t Cinnamon
  • ½ t Nutmeg
  • ½ t Ground Ginger
  • 1 pinch of salt

Vanilla Layer

  • 1 Package (8oz) Cream Cheese
  • ½ c sugar
  • 1T Flour
  • 1 Egg
  • 1t Orange Zest
  • 1t Lemon Zest
  • 1t Vanilla Extract
  • 1 pinch of salt

Before beginning, make sure to temper your cream cheese and eggs to room temperature. This makes them easier to mix and have a better final product. Preheat your oven to 550 degrees F.

Start by mixing the graham cracker dust with your butter and sugar. Pour mixture into a 9” Springform Pan and coat the sides evenly. You’ll want about a half cm of thickness for the crust. Put in the freezer for the crust to set.

While crust is setting, mix your pumpkin and vanilla layers. Using an electric beater, mix your pumpkin puree, cream cheese, and sugar. Add your almond extract and spice. Finally add the eggs, making sure not to over beat them. Your mixture should have a smooth and even consistency.

Do the same with the vanilla layer. Combine the sugar, cream cheese, and flour with the almond extract and spices. Add your egg and mix until consistency is even and smooth.

Pull your crust out of the freezer after about 15 minutes. Pour both layers. Start with pumpkin and then mix in your vanilla layer. This is a fun chance to make a cool design with your cheesecake!

Put into your preheated oven and let bake for 15 minutes. Keep an eye on the cheesecake making sure it rises but doesn’t burn. 

After 15 minutes open the oven door and set to 200 degrees F. Let cheesecake finish baking until a cake tester comes out clean and the center is still wobbly, about one hour.

After Thanksgiving Dinner Coffee

Recipe Courtesy of Lily Mead

  • 1c coffee
  • 1oz Amaretto
  • 1oz Cognac

Mix for an after dinner coffee special! Add cream or sugar to taste and pass around the table.