So this month, in celebration of Fall, our theme was apples and I was assigned the wonderful and hilarious blog, Lawyer Loves Lunch. Well, Azmina, may love lunch but she obviously doesn't love apples because there is not one recipe out of her hundreds that contains apples.
So then we extended the theme to include pears. Guess what? Yep, no pear recipes either. I had decided that I would make Azmina's Peach Crumble but using apples or pears. This peach crumble sounds absolutely delicious but be warned, you will have to wipe the tears of laughter from your eyes to be able to read the recipe.
I thought I was all set and then, it turns out, that Azmina is not the only member of our group without apple or pear recipes so the theme was, once again, expanded to include all fall fruits. I went back into Azmina's recipes and found this wonderful idea for Baked Pumpkin French Toast. Doesn't that make your mouth water? Then I came across a recipe for Pumpkin Cheesecake Pie and since I have never found a pumpkin pie I didn't love, I decided to give it a try. I am so glad I did and I hope you give it a try as well and enjoy it as much as we did.
I did have to make some minor adaptations to this recipe. I had Neufchatel cheese in the refrigerator instead of full cream cheese. I didn't have any pumpkin pie spice so I added nutmeg, allspice and cloves to the filling. I also was out of milk so I used half and half to mix with the reserved cream cheese mixture. Other than that I stayed true to the recipe. There was way too much filling for my store bought graham cracker crust but if you are making your own graham cracker crust in a deep dish pan it would be fine.
We could hide that little oopsie with whipped cream but I wanted to show the swirls.
I also took this opportunity to show off the cutting board that I got for my birthday from our daughter, Nicole and her husband, Pierre.
Don't you LOVE it!!!
Here it is with the oopsie all fixed and ready to be taken to a party.
It was a great hit.
Unfortunately I forgot to take a photo of it sliced before it was all eaten.
Pumpkin Cheesecake Pie
adapted from Lawyer Loves Lunch
1 c. sugar
3 T. flour
11 oz. Neufchatel Cheese
1 t. ground cinnamon
1/4 t. freshly ground nutmeg
1/4 t. ground cloves
1/4 t. ground allspice
1 (15 oz) can solid packed pumpkin (not pumpkin pie mix)
1 T. half and half
1 graham cracker crust
In large bowl of stand mixer, cream together the cream cheese, sugar and flour until fluffy, scraping sides often. Reserve 1/4 c. of this mixture.
Add spices, eggs and pumpkin to the cream cheese mixture and beat well, scraping sides often until filling is smooth,
Pour into pie crust (if using a store bought crust fill until nearly full and reserve remaining filling for another purpose). In a small bowl combine reserved cream cheese mixture with the half and half until well blended. Dollop over the pie filling and swirl with a knife, turning the pie 1/4 turn before each swirl.
Bake in a preheated 375* oven for 35-40 minutes, covering loosely with foil if it starts browning too much. Print Recipe
Look at all these other great recipes using Fall fruits!
- Apple Banana Bread by Lora from Cake Duchess
- Apple Brie Panini by Rebekah from Making Miracles
- Apple Butter by Stacy from Food Lust People Love
- Apple Oatmeal Muffins by Aly from Cooking in Stilettos
- Arugula, Pear and Parmesan Salad by Kate from Kate's Kitchen
- Butternut Squash Soup with Apple by Lea Ann from Cooking on the Ranch
- Chaussons aux Pommes by Liz from That Skinny Chick Can Bake
- Cinnamon Apple Oatmeal by Kim from Liv Life
- Creamy Tomato Soup by Kelli from Kelli's Kitchen
- Fresh Peach Buckle by Sue from A Palatable Pastime
- Fried Apple Hand Pies by Heather from girlichef
- Greek Yogurt Apple Loaf by Lauren from Sew You Think You Can Cook
- Peach Streusel Bread by Azmina from Lawyer Loves Lunch
- Pumpkin Cheesecake Pie by Wendy from A Day in the Life on the Farm
- Pumpkin Molasses Tea Bread by Lisa from Authentic Suburban Gourmet
- Sweet Potato Apple Soup with Chipotle by Kathy from A Spoonful of Thyme
- Vegan Spiced Apple Crumb Muffins by Debra from Eliot's Eats
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