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
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.