Pumpkin cheesecake pie, but in a jellyroll pan – who knew? Try out this fun twist on a classic favorite!
INGREDIENTS
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2 refrigerated pie crusts (1 (14.1 oz.) pkg.), thawed per package directions
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2 (15 oz.) cans pumpkin puree
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1 ¼ cups + ⅓ cup granulated sugar, divided
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2 tsp. ground cinnamon
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1 tsp. salt
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1 tsp. ground ginger
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¼ tsp. ground cloves
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¼ tsp. ground nutmeg
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1 ½ cups + 2 Tbsp. cold half & half, divided
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4 eggs + 1 egg yolk, divided
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8 oz. cream cheese, softened
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¼ tsp. vanilla extract
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Cooking spray
DIRECTIONS
- Preheat oven to 400°F. Line a 10 x 15 jellyroll pan with parchment paper or coat with cooking spray.
- Unroll one pie crust and place on a large floured surface. Unroll other crust and overlap on top of first crust about halfway. Use a rolling pin to blend and stretch into a rectangle a few inches larger than pan. Gently fold dough in half crosswise and transfer to prepared pan. Unfold dough and trim as needed around the edges so there is about ½-inch overhang. Crimp or flute edges. Refrigerate until ready to fill.
- In a medium saucepan, combine pumpkin, 1 ¼ cups sugar, cinnamon, salt, ginger, cloves and nutmeg over medium heat. Bring to a low simmer, then cook for 5 to 7 minutes, stirring throughout. Transfer mixture to a large bowl, add 1 ½ cups half and half and whisk until smooth. Whisk in 4 eggs, one at a time. Pour mixture into prepared crust.
- In medium bowl, whisk together cream cheese, ⅓ cup sugar, 2 Tbsp. half and half, egg yolk and vanilla until smooth. Dollop mixture onto pumpkin batter and use a butter knife or toothpick to swirl design. Take care not to puncture bottom crust.
- Bake pie for 15 minutes, then reduce heat to 350°F and bake for an additional 20 minutes or until center only slightly jiggles and a toothpick inserted in the center comes out without pumpkin. Let cool, then chill until ready to serve.
CHEF’S TIPS
Use your own homemade pie crust instead of ready-to-bake.
NUTRITION
Per Serving: Calories 270, Total Fat 13g (Saturated 7g, Trans 0g), Cholesterol 75mg, Sodium 320mg, Total Carbohydrate 34g (Dietary Fiber 2g, Total Sugars 21g, Includes 18g Added Sugars), Protein 4g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 2%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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Author: News Desk
This piece was posted by our news team! Contact us or submit stories at [email protected].
