Delightful Cheesecake-Pumpkin Fusion Slab Pie

Servings and Prep Time：

Make enough to impress a crowd with this decadent dessert that serves 15 to 18 people! You'll need approximately 1.5 hours from start to finish.

Ingredients

Crust

• 1/2 cups (315 grams) all-purpose flour
• 1 tablespoon (15 grams) granulated sugar
• 1 teaspoon (5 grams) salt
• 2 sticks (8 ounces, 225 grams) very cold unsalted butter

Pumpkin Filling

• 1/2 cups pumpkin puree (from two 15-ounce cans or homemade)
• 1/4 cups granulated sugar
• 1 teaspoon (6 grams) fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
• 1/2 cups cold heavy cream, light cream, or a mixture
• 6 large eggs

Cheesecake Swirl

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons heavy or light cream
• 1/4 teaspoon vanilla extract

Important Tips

For a richer cheesecake flavor, consider doubling the cream cheese mixture, adding an entire egg for a creamier texture. If the pumpkin filling threatens to overflow, reserve a cup and transform it into a luscious mini pumpkin pudding – perfect with a scoop of creamy vanilla ice cream on top!

This year, I had a quirky challenge with my 10×15 pan being too small, which made for some interesting adjustments. Don't worry if you find yourself with a bit of extra filling; you can bake it separately or turn it into tempting pie dough cookies. Also, in true classic fashion, I forgot to incorporate the cream into my cheesecake batter, resulting in a slightly denser mix. Just be sure to incorporate everything well to avoid any last-minute surprises in your presentation!

Step-By-Step Instructions

1. Preparing the Pie Dough

By Hand: In a large bowl, mix flour, sugar, and salt together. Incorporate the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add 1/2 cup of cold water gradually, stirring until the dough begins to form. Knead gently until smooth, adding more water if necessary.

Using a Food Processor: Combine flour, sugar, and salt in the food processor. Add in the cold butter and pulse until crumbly. Slowly add 1/2 cup of cold water and pulse until the dough forms. Gently knead if needed.

Wrap your dough in plastic and refrigerate for at least one hour or up to two days. If you're in a hurry, freeze for 15 minutes.

2. Assemble and Bake the Crust

Preheat your oven to 400°F (205°C). Roll the dough on a floured surface into a 13x18-inch rectangle. Transfer it into a parchment-lined jellyroll pan, fold the edges under, and crimp for a decorative touch. Chill until ready.

3. Make the Pumpkin Filling

Combine pumpkin puree, sugar, salt, and spices in a medium saucepan and cook over medium heat until simmering (5-7 minutes). Transfer the mixture to a bowl and whisk in the cold cream until smooth, adding eggs one at a time.

4. Prepare the Cheesecake Swirl

In another bowl, blend softened cream cheese, sugar, egg yolk, cream, and vanilla until smooth. Spoon dollops of this mixture onto the pumpkin batter. Use a toothpick to make gentle swirls, but avoid piercing the crust!

5. Baking the Pie

Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 15 minutes until just set in the center. A toothpick should come out mostly clean. Allow to cool and refrigerate before serving for a perfect finish.

Conclusion

Now, all that's left is to enjoy this marvelous Cheesecake-Pumpkin Slab Pie with family and friends. This delightful dessert combines the best of both worlds: rich cheesecake and spiced pumpkin, making it the perfect addition to any gathering!