Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Pumpkin-Chocolate Cheesecake Pie

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 8 servings Total Time: 3 hr 13 min
Category: Desserts Sub Category: Pies

what you need
  • 1 deep dish pie crust
  • 1 pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3/4 cup semi-sweet chocolate, chopped
  • 1 can pumpkin
  • 2/3 cup brown sugar
  • 2 tsp. pumpkin pie spice
  • 4 eggs, lightly beaten
  • 3/4 cup half-and-half milk
  • Remaining chocolate, chopped
make it
1. Preheat oven to 450 degrees F. Line crust with double thickness of aluminum foil and bake for 8 minutes. Remove foil and bake for 6 more minutes. Cool the crust.

2. Reduce oven temperature to 375 degrees F. In medium mixing bowl, combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in the cooled crust. Sprinkle with the chopped chocolate.

3. In a bowl, combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture onto the chocolate layer. Cover pie edge with foil so it will not burn.

4. Bake 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Top with more chopped chocolate if desired.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email