So what you'll need is:
- A pumpkin pie
- Vanilla cheesecake batter
- Graham cracker crust
- Milk chocolate and whipping cream for a ganache or dulce de leche caramel sauce and vanilla buttercream icing
You can purchase the pumpkin pie if you like, and then just follow my cheesecake recipe, or follow my recipe for pumpkin pie below. So here is my entire recipe (get ready, it is long!), as well as some delicious-looking pictures, for a very tasty Fall and Thanksgiving dessert.
The 'Pumpkin Piecaken' (short for Pumpkin-Pie-In-A-Vanilla-Cheesecake PIECAKEN) Recipe
Basic Instructions
(see below for from-scratch recipes
for each part):
1.
Make and fully bake an 8-inch pumpkin pie (my
dough recipe, Stokely’s pie recipe) – in the foil pan.
2.
Make a graham cracker crust. Press into a
10-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 spread
into and around the sides of the pie.
4.
Bake for 40-45 minutes at 350 degrees.
5. Top with Milk Chocolate Ganache or Pumpkin-Spiced Icing and Dulce De Leche Sauce
If you are buying your pumpkin
pie, make the Graham Cracker Crust recipe below and then skip to the Vanilla Cheesecake
Recipe and Assembling Your PIECAKEN instructions.
Complex, Fully ‘From-Scratch’ Pumpkin
Piecaken Recipe:
Graham Cracker
Crust Recipe:
You
need:
1 sleeve of
Graham Wafers (300 grams of wafers) or 1 box (300 grams) of Graham cracker
crumbs – I like the HoneyMaid brand, I find the NoName brand of ‘honey wafer
crumbs’ too sickly sweet.
1/3 lb
butter, melted
1/3 cup granulated
regular or organic cane sugar (I try to use unbleached sugar, where possible)
Instructions:
1.
Prepare an 8-, 8.5- or 9-inch pan by lining with
parchment paper and slathering with butter on the bottom and up the sides to
prevent sticking.
2.
If using whole graham crackers, beat them with a
rolling pin while still enclosed in their sleeve, or move to a plastic zipper
bag and beat them on the counter within the bag until you get a mix of small
and large crumbs, then place in a medium-sized bowl. If using the pre-ground
crumbs, simple place in the bowl.
3.
Pour in the sugar over the crackers and mix with
a wooden or large spoon until sugar is dispersed.
4.
Pour the butter over the sugar/graham mixture and mix
until all crumbs are damp.
5.
Press the mixture firmly into the bottom of the
pan and partly up the sides (about a ½ inch).
Reserve a handful of the crumbs in the bowl and cover with plastic
wrap. You can top the cake with these
for 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 350
degrees F. Take out if the sides start to brown. Do not over cook – this is just a pre-cooking
to ensure you have a firm crust.
7.
Let cool and set aside for later.
Pumpkin Pie Crust
Recipe:
You need:
5.5 cups
flour (all-purpose)
2 tsp lard
1 lb Lard
1 egg
1 tbsp vinegar (white)
3/4 cup water
2 eight-inch aluminum pie plates
1 egg yolk and two tbsp of water (for optional egg wash)
Instructions:
1.
Combine
the flour and salt in a automatic mixer bowl (or regular baking
bowl).
2. Reserve
about a tablespoon of lard and spread around pie plate. Then chop the remaining
lard into pieces (about 1-inch in size).
3. With
paddle attachment on blender mix lard with flour and salt until it is
crumb-like in texture (you can also do this with 2 knives in a regular bowl, if
you do not have a stand mixer).
4. In
a medium bowl, beat egg with water and vinegar. Add slowly to lard/flour/salt
mixture.
5. Kneed
the dough on the counter for a minute, then make a log. Divide it into four
balls and set two aside.
6. Using
a 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 pan
upside down on dough and cut a circle about ¾ of an inch larger than the widest
sides of the pie plate. Take the pie
plate off and sprinkle a little flour on the pie crust and rub it around to
spread across the whole surface. Fold the pie crust in half then in half again
the opposite way. Do this again for the second ball of pie dough.
7. Cut
two pieces of round parchment paper the same size as your pie crust. Ensure the
pie plates are greased and then line the pie plates with one each and also grease
the parchment paper. Sprinkle flour over
parchment lightly. You really want to
ensure that the pie will not stick, since you will need to extract it later to
place in the cheesecake.
8. Pick
up your folded pie crust and place in one quarter of the pie plate and unfold
gently to fit to the pie plate and parchment.
9. Fold
and manipulate the sides as you wish to create a pretty crust edge or simply
press down with a fork all along the edges and cut off the excess.
10. Optional
Eggwash: Mix an egg yolk with about two tablespoons egg water and beat with
fork. Then brush on pie crust,
particularly on sides.
11. Bake your pie crust at 350 preheated oven for 10
minutes. Let cool and set aside on cookie sheets (this ensures easy handling
while placing in and out of the oven) while you make your pumpkin pie filling.
Pumpkin Pie Recipe:
You
need:
2 cups of
brown sugar (or muscavado sugar, for a less processed recipe)
1 tsp. salt
2 tsp.
cinnamon
1 tsp mace
1 can of
pumpkin (about 28 ounces or 796 ml)
4 eggs
1 cup of whipping
cream (or heavy cream)
1 cup of
evaporated milk
Instructions:
1.
In a small bowl mix together the brown sugar, cinnamon,
mace and salt.
2.
In your stand mixer bowl (or a medium to large
bowl to use a hand mixer), place the eggs and them lightly until yolks and
whites are fully mixed and slightly bubbly.
3.
Pour in the brown sugar and spice mixture and
beat 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 baking
pans 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 to
spill over the sides, onto the crust edges.
7.
Bake at 450 degrees F for 15 minutes, then
reduce the heat to 350 degrees F and bake for about 25 minutes more until firm
but not hard. You want a soft pumpkin
pie. Just ensure it is cooked all
around.
8.
Also, check the crust edges at 15 minutes – if
they are browning and you think they will burn, you make need a circle of foil placed
lightly over crust edges to protect them.
You can add this halfway through cooking if necessary. Ensure the foil
does not touch the top of the pie filling.
9.
Gently take pies out of the oven and set aside
to cool until it is set. You can chill in fridge overnight before making your
cheesecake filling, if you wish. Or just
wait several hours until it is cooled and set (for instance, make your pies in
the morning, then make the cheesecake part and Piecaken in the afternoon or evening
once the pumpkin pie is set). You will only need one of these pies for the
Piecaken. If all goes well, enjoy the second pie on its own!
Cheesecake Filling Recipe:
You
need:
Four (4) 250
gram packages of cream cheese, room temperature
1 cup of
granulated regular or organic sugar.
1.5 tsp real
vanilla
5 eggs
1.5 cups
sour cream
Instructions:
1.
Beat the sour cream in your stand mixer until it
is softly whipped. Using a spatula,
scrape the bottom of the bowl and whip again if necessary to prevent any firm
chunks of cream cheese.
2.
Slowly add the half of the sugar. Spatula the bottom of the bowl to even out
the mixture and add the other half of the sugar. Continue to beat on high for
30 seconds and then using a spatula, ensure the bottom of the mixture is fully
mixed 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 30
seconds per egg. Use a spatula between
each egg addition to ensure the mixture at the bottom of the bowl is fully mixed
in. If not, you will have chunks of
cream cheese and a lumpy filling.
5.
Add the sour cream and beat for 30 seconds. Stir with your spatula for a few seconds to
ensure the mixture is fully mixed.
6.
Set aside.
Assembling your PIECAKEN:
1.
Pour 1/3 to half of the cheesecake mixture into your
Springform pan (with the prepared graham cracker crust in it), so there is a
coating of about ½ to 1 inch of cheesecake filling on the bottom, covering the
crust.
2.
Pick up your pie and very quickly flip it upside
down into the middle of your cheesecake pan.
3.
Remove the pie plate and parchment paper carefully.
4.
Pour the remaining cheesecake filling on top of
the pie. Spread it around the top and into the sides to ensure an even top on
your cake.
5.
Bake in a preheated 350 degree F oven for 40
minutes to 1 hour. Check the cake after
forty minutes to see if it looks cooked.
Take it out of the oven if it starts to crack or looks too firm.
Let cool for
several hours then refrigerate. Once chilled, run a knife around the edges of
your springform pan and release. Then carefully remove the cake from the plate
and parchment and place it on a serving plate (it helps to have a second person
remove parchment with you).
Piecaken Topping:
Bring 1/3 cup
of whipping cream just to a boil and then pour over 6 ounces of broken or
chopped milk chocolate (about 2 100 gram chocolate bars). Stir until smooth. Add 1 tbsp or corn syrup or agave syrup and
stir until smooth – this adds a nice shine. Pour the mixture onto the centre of
your chilled PIECAKEN and spread around carefully. You can spread it slightly over the edges to
make it looks really chocolaty. Sprinkle
the reserved graham crumbs in the centre.
If you do not want chocolate, you can encircle the top edges with a
pumpkin spiced buttercream (use the same spice combination as in the Pumpkin
Pie recipe above) or a vanilla icing and then pour a Dulce de Leche caramel
sauce in the centre and spread to edges of icing – whatever you prefer!
We can't wait to make this.
ReplyDeleteIn the oven as i type!
ReplyDeleteI hope it works out great for you!
DeleteIs there a way to make this with real pumpkin rather than canned?
ReplyDeleteHi!
DeleteYes, I've made it with real pumpkin many times as well. You'll need to oven roast or boil your pumpkin until very soft. For oven roasting - cut in half, scoop out seed and place in a half-inch water face down - cook about 45 minutes or until soft at 350F. Scoop out the soft pieces of pumpkin. For boil - chop the peeled pumpkin into cubes and boil in a pot until it feels very soft when you insert a fork or knife into the pieces.
Then puree it with a blender or hand immersion blender, smoothie maker or whatever you have, and then with a scale, measure out the same amount of puree as the can amount. Or if your measuring cup has mls on it, you can measure it out that way (should be about 3 cups I believe).
I hope that helps!
Have you made this using a white chocolate ganache?
ReplyDeleteYes! For white chocolate, reduce the cream to 1/4 cup. White chocolate can be finicky and burns easily. You can also microwave the cream and white chocolate pieces together for 1 minute on half power to make it easier to stir together (the reduction in cream makes it harder to melt the chocolate when poured over top). I hope that helps!
Delete