Pumpkin Cheesecake Pie

A few weeks ago, some of the girls and I got together for what I thought was to be an “Evening in India,” but what turned out to be a continuation of my month-long birthday celebration. What a treat! We had a lovely time sitting by the pool over at Pancho Villas, the new gated community down by the beach, and then we had quite a bit of Indian food for dinner, punctuated with photo ops, and followed by a screening of the Bollywood movie Water.

The only thing missing, we decided, was pumpkin cheesecake.  I should mention here that we did have pumpkin pie, and we did have cheesecake, too, and while alternating bites was certainly delicious, the combo would have been even better, so I promised to add a pumpkin-cheesecake pie recipe to the Slice of Heaven menu, and here it is.

For the crust:

Make a graham-cracker crust. Surely you know how to do that by now.  Cinnamon grahams are the best for this spicy sort of concoction.

For the filling
1 1/2 C canned pumpkin
3 eggs, the larger the better
1 1/2 t cinnamon, 1/2 t nutmeg, 1 t ginger, 1/2 t salt
1/2 C dark brown sugar – pack it in there
24 oz softened cream cheese
1/2 C sugar
2 T whipping cream
1T cornstarch
1 t pure vanilla
Dash of bourbon

For the topping
2 C sour cream
2T sugar
Another dash of bourbon, maybe a little more generous this time

Preparation

Make the crust and chill. Don’t skimp on the “chill” part.

Whisk together the pumpkin, eggs, spices, salt, and brown sugar.

Cream the cream cheese and sugar, then whip in the cream, cornstarch, vanilla, and booze. Add the pumpkin mix, and keep at it until it’s all smooth and mellow.

Get out your chilled crust and fill it up with this lovely mixture.

Bake in the middle of the oven at  350°F for 50 to 55 minutes. Test for doneness with a toothpick. When it comes out clean, put the pie on a rack to cool for at least five minutes

Meanwhile, whisk together the sour cream, sugar, and bourbon..

Spread the topping over the pie and bake it for another five minutes, and you are good to go.