Ingredients
Makes 8 servings
Crust:
Filling:
For crust:
Step 1
搅拌3汤匙冰水,从小型蛋黄l bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Step 2
Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
For filling:
Step 3
Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
Step 4
Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.
How would you rate Pumpkin Cheesecake Pie with Cornmeal Crust?
Leave a Review
Reviews (22)
Back to TopTHis was great - I will def make it again. Lavern - why do you have to ruin the rating by posting your opinion 15 times? Do you think your opinion should hold more weight than every one elses? Epicurious editor: Is there anything we can do about people like Lavern who post more than once?
Anonymous
UWS New York
5/27/2009
Sorry. The only thing I liked about this recipe was how easy it was to make. I did not like the crust or the filling. I threw it away. I will not make this again or save this recipe.
lavern1508
Kokomo, IN
4/28/2009
great! Made this for Thanksgiving for people who do not like traditional pumpkin pie, and they liked it! I too do not think pumpkin pie is that great, but loved this recipe. Great for cheesecake fans, but satifies a "pie requirement", i.e. the holidays. The cornmeal crust is a nice change. yum!
plove
Bay Area, CA
12/23/2005
This recipie has become a traditional Christmas gift for a couple of bachelor friends of mine. Every year as the holiday season rolls around, they start talking about this pie as their eyes glaze over and they begin to salivate a little. I usually wind up with more custard than will fill the pie shell, so I put the remainder in a small ramekin and bake along with the pie. The custard, even without the crust is delightful!
Anonymous
Alameda, CA
11/21/2005
Yum! I brought this to a friend's house and forgot the whipping cream - she topped it with sour cream of all things and it was great...
Anonymous
Budapest, Hungary
12/3/2004
Excellent pie! I made this along w/ a traditional pumpkin pie because I was cooking for a finicky crowd. This one was completely devoured. Only one person (a 10 year old) ate my traditional pie. I received many compliments on the cornmeal crust as well. I liked the taste and also thought the dough was very easy to work with. The filling looks much better after cooking than a traditional pumpkin pie (no cracks.)
Anonymous
Coral Springs, FL
11/29/2004
Made this once for B-day of a friend who loves cheesecake and also pumpkin pie (I was looking for a quick version of pumpkin cheesecake) The cheesecake part was not at all noticeable (it's just like a nice pumpkin pie), so it didn't really work for that need. Also, the lemon flavor was a bit too strong. However, I did decide to decrease the lemon a little and make it again for the thanksgiving pumpkin pie. The cheese makes it less watery than a standard custard pumpkin pie, so the crust gets crisper and the filling holds up better, with nice clean slices. (I used a standard pastry crust, not the cornmeal one) Got glowing comments all around.
Anonymous
Boston, MA
11/25/2004
I made this recipe for my office holiday party. Everyone loved it! The use of cream cheese adds a nice touch to the traditional pumpkin pie. I will definitely make this again.
Redondo Beach, CA
12/14/2003
This is a great recipe. Not a crumb was left. Everyone loved it. Even those that do not care for pumpkin pie.
Rob
North Bergen, NJ
12/11/2003
I am not a pumpkin lover, but everyone RAVES about this pie. It has become a requirement to enter my brother's house for Thanksgiving. I have used a cookie crumb crust in the past and this time tried a classic graham cracker crust both of which are better than the cornmeal. Two Thumbs Up!!
Anonymous
New York City, NY
11/29/2002
My husband and I both LOVE cheesecake, so were excited to try this. However, it seemed to be more of a cheesy PUMPKIN PIE than a pumpkin cheesecake. Maybe there should be less pumpkin for it to be more like a "cheesecake with pumpkin flavors". I added more lemon and also sultanas (golden raisins) because I was trying to copy a cheescake that we had a potluck once. It turned out really well with those extra things. Perhaps without them it would've been too ordinary.... All said and done, I will make it again, it was lovely!
Anonymous
Chicago, IL
10/30/2002
The pumpkin filling in this recipe is delicious. I used a hazelnut crust instead of the cornmeal. I took this to a potluck and heard people whispering about how good it was. I will definitely make this again. It is a good alternative to pumpkin pie.
anne marie yerks
ann arbor, mi
2/17/2002
This recipe was fine, but nothing to rave about. The filling was smooth and nicely flavored, but the crust was a bit dense and chewy -- perhaps I used a bit too much water. I served it at a potluck, and someone else brought a Sarah Lee frozen pumpkin pie that was finished well before this was. Oh well.
Anonymous
Pasadena, CA
1/4/2002
我做这道菜的11英寸不是馅饼try dough recipe for the crust. The crust:inside ratio is much better as a tart. It was so easy to make and everyone loved it. I'm making 2 for christmas this year!
Anonymous
12/25/2001
This is a great recipe...no more custard pumpkin pies for me. I did however, use the gingersnap pecan crust from another recipe, and low fat cream cheese. A great combination of flavors. This crust is best when eaten soon. After a couple days it gets a little soggy......but still tastey
Greg
Bellingham, WA
11/25/2001
