Pumpkin Pie Cheesecake with Sugar Cookie Crust
Prep Time: 20 minutes
Cook Time: 30 minutes
- 1 cup butter, cut into cubes
- 1 cup sugar
- 2 cups flour
- pinch salt
- 2 8-oz. (250g) packages of light cream cheese
- 1 cup light sour cream
- 1 cup sugar
- 1 tbsp. all purpose flour
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup purée of pumpkin
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. cloves
Set the cream cheese on the counter to soften, while you make the crust and preheat the grill.
Preheat the grill to 350° to 375°F. Prepare for indirect grilling.
To make the crust, cut the butter into cubes, add the sugar and using a fork or pastry cutter, cut the butter and sugar together. Add the flour and salt, continue cutting until you have a mixture that will hold together when squeezed in your hand. It's kind of sandy, like that kinetic sand stuff.
Grease two 8-inch pie plates well, then press the cookie mixture into the bottom and up the sides of the plates making sure there are no gaps.
Bake the cookie base for 5 to 10 minutes, or until the crust is pale and solid looking but not golden brown. Leave the grill on, but remove the cookie bases from the grill to cool while you make the cheesecake.
For the cheesecake, cut the cream cheese into squares, add the flour, sugar and vanilla, and blend with a power mixer until well combined. Add in the eggs one at a time. Add the pumpkin, cinnamon, nutmeg, and cloves, whipping until everything is smooth.
Divide the cheesecake batter between the two crusts and place them both back onto the grill over indirect heat to bake for 20 to 30 minutes, or until the pies have set for the most part and only the center jiggles a little.
Remove the pies from the grill and let them cool. Then chill until you're ready to serve, top with loads of whipped cream and a dusting of cinnamon.
Recipe from Napoleon Grills.