Recipe for Pumpkin-Pie-In-A-Vanilla-Cheesecake PIECAKEN - Delicious! (2024)

1.

Make and fully bake an 8-inch pumpkin pie (mydough recipe, Stokely’s pie recipe) – in the foil pan.

2.

Make a graham cracker crust. Press into a10-inch springform pan. Bake for 12 minutes at 350 degrees.

3.

Prepare Vanilla Cheesecake batter. Pour ½ inch on bottom of pan. Flip baked pie upside down into cheesecake(or right-side-up if possible). Pour the remaining batter on top and spreadinto and around the sides of the pie.

4.

Bake for 40-45 minutes at 350 degrees.

1.

Prepare an 8-, 8.5- or 9-inch pan by lining withparchment paper and slathering with butter on the bottom and up the sides toprevent sticking.

2.

If using whole graham crackers, beat them with arolling pin while still enclosed in their sleeve, or move to a plastic zipperbag and beat them on the counter within the bag until you get a mix of smalland large crumbs, then place in a medium-sized bowl. If using the pre-groundcrumbs, simple place in the bowl.

3.

Pour in the sugar over the crackers and mix witha wooden or large spoon until sugar is dispersed.

4.

Pour the butter over the sugar/graham mixture and mixuntil all crumbs are damp.

5.

Press the mixture firmly into the bottom of thepan and partly up the sides (about a ½ inch).Reserve a handful of the crumbs in the bowl and cover with plasticwrap. You can top the cake with thesefor decoration later – it adds a nice flavour on the top of the cake as well.

6.

Bake for 10-14 minutes in the oven at 350degrees F. Take out if the sides start to brown. Do not over cook – this is just a pre-cookingto ensure you have a firm crust.

7.

Let cool and set aside for later.

1.

Combinethe flour and salt in a automatic mixer bowl (or regular bakingbowl).

2.

Reserveabout a tablespoon of lard and spread around pie plate. Then chop the remaininglard into pieces (about 1-inch in size).

3.

Withpaddle attachment on blender mix lard with flour and salt until it iscrumb-like in texture (you can also do this with 2 knives in a regular bowl, ifyou do not have a stand mixer).

4.

Ina medium bowl, beat egg with water and vinegar. Add slowly to lard/flour/saltmixture.

5.

Kneedthe dough on the counter for a minute, then make a log. Divide it into fourballs and set two aside.

6.

Usinga generous amount of flour on your counter and rolling pin to prevent sticking,roll out one of the balls of pie dough into a circle. Then place your pie panupside down on dough and cut a circle about ¾ of an inch larger than the widestsides of the pie plate. Take the pieplate off and sprinkle a little flour on the pie crust and rub it around tospread across the whole surface. Fold the pie crust in half then in half againthe opposite way. Do this again for the second ball of pie dough.

7.

Cuttwo pieces of round parchment paper the same size as your pie crust. Ensure thepie plates are greased and then line the pie plates with one each and also greasethe parchment paper. Sprinkle flour overparchment lightly. You really want toensure that the pie will not stick, since you will need to extract it later toplace in the cheesecake.

8.

Pickup your folded pie crust and place in one quarter of the pie plate and unfoldgently to fit to the pie plate and parchment.

9.

Foldand manipulate the sides as you wish to create a pretty crust edge or simplypress down with a fork all along the edges and cut off the excess.

10.

OptionalEggwash: Mix an egg yolk with about two tablespoons egg water and beat withfork. Then brush on pie crust,particularly on sides.

11.

Bake your pie crust at 350 preheated oven for 10minutes. Let cool and set aside on cookie sheets (this ensures easy handlingwhile placing in and out of the oven) while you make your pumpkin pie filling.

1.

In a small bowl mix together the brown sugar, cinnamon,mace and salt.

2.

In your stand mixer bowl (or a medium to largebowl to use a hand mixer), place the eggs and them lightly until yolks andwhites are fully mixed and slightly bubbly.

3.

Pour in the brown sugar and spice mixture andbeat together until well blended.

4.

Add the pumpkin and beat until well mixed.

5.

On low, mix in the cream and the milk.

6.

Ensure your prepared pie crusts are on bakingpans for easy handling in and out of the oven. Pre-heat oven to 450 degrees F.Then pour the mixture into your two prepared pie crusts. Be careful not tospill over the sides, onto the crust edges.

7.

Bake at 450 degrees F for 15 minutes, thenreduce the heat to 350 degrees F and bake for about 25 minutes more until firmbut not hard. You want a soft pumpkinpie. Just ensure it is cooked allaround.

8.

Also, check the crust edges at 15 minutes – ifthey are browning and you think they will burn, you make need a circle of foil placedlightly over crust edges to protect them.You can add this halfway through cooking if necessary. Ensure the foildoes not touch the top of the pie filling.

9.

Gently take pies out of the oven and set asideto cool until it is set. You can chill in fridge overnight before making yourcheesecake filling, if you wish. Or justwait several hours until it is cooled and set (for instance, make your pies inthe morning, then make the cheesecake part and Piecaken in the afternoon or eveningonce the pumpkin pie is set). You will only need one of these pies for thePiecaken. If all goes well, enjoy the second pie on its own!

1.

Beat the sour cream in your stand mixer until itis softly whipped. Using a spatula,scrape the bottom of the bowl and whip again if necessary to prevent any firmchunks of cream cheese.

2.

Slowly add the half of the sugar. Spatula the bottom of the bowl to even outthe mixture and add the other half of the sugar. Continue to beat on high for30 seconds and then using a spatula, ensure the bottom of the mixture is fullymixed into the top.

3.

Add the vanilla and mix for a few seconds.

4.

Add the eggs one at a time and beat for about 30seconds per egg. Use a spatula betweeneach egg addition to ensure the mixture at the bottom of the bowl is fully mixedin. If not, you will have chunks ofcream cheese and a lumpy filling.

5.

Add the sour cream and beat for 30 seconds. Stir with your spatula for a few seconds toensure the mixture is fully mixed.

6.

Set aside.

1.

Pour 1/3 to half of the cheesecake mixture into yourSpringform pan (with the prepared graham cracker crust in it), so there is acoating of about ½ to 1 inch of cheesecake filling on the bottom, covering thecrust.

2.

Pick up your pie and very quickly flip it upsidedown into the middle of your cheesecake pan.

3.

Remove the pie plate and parchment paper carefully.

4.

Pour the remaining cheesecake filling on top ofthe pie. Spread it around the top and into the sides to ensure an even top onyour cake.

5.

Bake in a preheated 350 degree F oven for 40minutes to 1 hour. Check the cake afterforty minutes to see if it looks cooked.Take it out of the oven if it starts to crack or looks too firm.