My Account   |   View Cart

Pumpkin Cheesecake Torte

 

This torte is creamy and wonderful. And it’s best made a day ahead!

Yield: 8 servings

1 9-inch unbaked pie shell

CREAM CHEESE MIXTURE:

1 8-ounce package cream cheese

1/3 cup granulated sugar

1 teaspoon vanilla, Mexican if possible

1 egg, beaten

PUMPKIN MIXTURE:

1 ¼ cups cooked or canned, pureed pumpkin

1 cup evaporated milk

2/3 cup granulated sugar

2 eggs, beaten

2 teaspoons pumpkin pie spice

¼ cup toasted pecans, coarsely chopped

1. Preheat the oven to 350°F. Combine the cream cheese with the rest of the ingredients in the Cream Cheese Mixture and beat with a mixer or blend well in a food processor.

2. Spoon the mixture into the pie shell. Combine the pumpkin mixture ingredients, using a whisk, mixer, blender, or food processor. Pour the pumpkin mixture on top of the cheese mixture. Using your finger or a rubber scraper, lightly mix through the two mixtures to marbleize them, running your finger or scraper in swirls.

3. Bake for 1 hour on the bottom shelf of the oven or until the pie is done, which you can tell by jiggling it. It should be firm and an inserted knife should come out clean. Allow to cool before cutting or serving.

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Archive
Blog
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account

 

Powered by FullPartner