Pumpkin-Chocolate Cheesecake Pie

“I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Line crust with double thickness of aluminum foil and bake for 8 minutes.
  3. Remove foil and bake for 6 more minutes.
  4. Cool the crust.
  5. Reduce oven temperature to 375 degrees.
  6. In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
  7. Spread cream cheese mixture in the cooled crust.
  8. Sprinkle with the chopped chocolate.
  9. In a bowl combine pumpkin, brown sugar and spice.
  10. Stir in 4 eggs.
  11. Gradually stir in half and half.
  12. Slowly pour pumpkin mixture onto the chocolate layer.
  13. Cover pie edge with foil so it will not burn.
  14. Bake 60-65 minutes or until a knife inserted near the center comes out clean.
  15. Cool on a wire rack.
  16. Refrigerate within 2 hours.
  17. Top with more chopped chocolate if desired.

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