The Superbowl was last night and I am still full of food. I made brisket and pork carnitas tacos plus allllll the fixings and dips and chips and cookies and I ate it all and it was awesome.
I love the Superbowl because it’s an excuse to eat a ton of junk food. Our friends made the trek though an amazing snow storm and everyone had hilarious stories from the journey over.
One of our friends got sprayed by a snow plow. Someone saw a guy lose his shoe in a snowbank. Mikey saw the poor plow guy back into our metal gate and break his bumper. I watched a guy try to dig his car out for an hour while his friends played football in the snow next to him.
It was a SUPERbowl indeed, filled with lots of laughs, food, drinks and stories. Which is making for a pretty tired and boring Monday. SO, I thought I’d brighten it up with this yummy cheesecake and pumpkin pie.
It’s a mixture of graham crust, a layer of cheesecake, a layer of pumpkin pie and then topped with a cinnamon and pecan streusel. Basically all your favorite things!
It is easy to make and really tasty. It is super sweet so you cut thin slices and serve a ton with this pie!
I made a graham crust because that is my favorite, but I think a traditional crust would be better because it would be less sweet. You can try whatever you like best!
Check out how naughty Norman is. He kept swiping his paws up at this pie while I was trying to take pictures. Such a brat! (I guess I can’t blame him though).
Pumpkin Cheesecake Pie
1 Pie Crust (Graham or Regular)
8oz Cream Cheese, Softened
1/4 Cup Sugar
1/2 Teaspoon vanilla
1 1/4 Cups Canned Pumpkin
1 Cup Evaporated Milk
2 Eggs, Slightly beaten
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
4 Tablespoons Flour
4 Tablespoons Brown Sugar
2 Tablespoons Cold Butter
1 Cup Chopped Pecans
Roll or press pie crust into a 9 inch pie plate. Set aside (if making a crust, bake for 10 minutes before adding filling).
In the bowl of an electric mixer, beat cream cheese until smooth. Add the sugar, vanilla and 1 egg and beat until smooth.
Refrigerate for 30 minutes. Once cold, spread mixture into the bottom of the pie crust.
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the pumpkin, evaporated milk , 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon salt, and nutmeg.
Beat together until smooth and very carefully pour over the cream cheese layer.
Bake the pie for 25 minutes. Then remove and cover edges of crust with tinfoil so they don’t burn. Bake for 25 more minutes.
In a small bowl, combine flour, brown sugar and butter. Cut the butter into the mixture until it forms pea sized crumbs. Stir in the pecans and sprinkle the crumb mixture over the pie. Return to the oven and finish baking for another 10-15 minutes.
It will be done when a toothpick inserted into the center comes out clean.
Let pie cool completely before serving.
Recipe found on Pinterest, from Tasteandtell blog.