Thanksgiving Pumpkin Pie Cheesecake

Hope all of you are enjoying your Thanksgiving or Columbus day celebrations!
This week has been quite fabulous: great weather, great company, great fun and also, great food! This little dish is a favorite of mine! PUMPKIN PIE CHEESECAKE. What is the season without pumpkin pie... or better yet, a Pumpkin Pie hybrid? A Pumpkin Pie Cheesecake?

This dish is not quite cheesecake, not quite pie. It is smooth, creamy, and has that little hint of cream cheese that makes it oh so good! I was inspired to make it when I could not decide whether to go with a traditional Thanksgiving pie, or a yummy Pumpkin Cheesecake. This way I got the best of both worlds!

The little topper on top is made from Sugar paste. I got the idea from a very talented blogger at The Art of Being Perfect. She owns a bakery, The Buttercream Bakery, in the UK, but her blog has a ton of great ideas! The pumpkin topper was recently featured on her blog. SHOUT OUT!

And VOILA! C'est temps pour manger la tourtière. Je pense que vous apprécierez ce plat!

Pumpkin Pie Cheesecake:

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can Sweetened Condensed Milk
• 1/2 c cream cheese (softened)
  
• 1/4c brown sugar
  
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 425 degrees F.
   
2. Whisk pumpkin, sweetened condensed milk, eggs, brown sugar and spices until smooth. Mix in the cream cheese until incorporated. Pour into pre-made crust (uncooked). Sprinkle cinnamon on top. Bake 15 minutes.
3. Reduce oven temperature to 350 degrees and continue baking 30 to 40 minutes or until knife inserted comes out clean. Cool completely, refrigerate 1 hour before serving.
   

Pie will last 4 days covered in the fridge. YUM!