Recipe: Pumpkin pie cheesecake | Vancouver Sun

Pumpkin pie cheesecake created by Chef Steven Hodge at Temper Chocolate and Pastry.

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Two dessert favourites — pumpkin pie and cheesecake — mix and mingle in this sweet dessert created by Chef Steven Hodge at Temper Chocolate and Pastry. Prepare to fight over the last slice:

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Pumpkin Pie Cheesecake

Cookie crust

1 cup (250 mL) cookie crust

1 tbsp (15 mL) sugar

2 tbsp (30 mL) butter

Melt butter and combine together with sugar and crust. Press down into base of a 10-inch free form cake round. Par bake at 325F for 10 minutes.

Cheesecake filling

2 cups (500 mL) cream cheese

1/2 cup (125 mL) sugar

1 vanilla bean scraped

2 large eggs

1 large egg yolk

1/4 cup (60 mL) cream

2/3 cup (160 mL) pumpkin puree

1 tsp (5 mL) cinnamon

1/4 tsp (1 mL) nutmeg

1/8 tsp (0.5 mL) cloves

Cream together the sugar and cream cheese, then add the vanilla bean until smooth. Slowly add in eggs until incorporated. Add in cream, puree and spices. Allow to sit in fridge for 24 hours. Pour into crust and bake for 50 mins at 210 F, then check to see if it is wobbly in the middle. If it is, bake at 5 minute intervals until baked. Allow to cool before serving.

Serves 10-12.