Pumpkin Cream Cheese Pie

I was in the mood to make pie crust on Sunday, so my next task was figuring out what should go IN the pie crust! I browsed my collection of cookbooks and found one that I've probably only opened once since I got it (not because I don't like it, I simply forgot I had it!). I found a recipe that is perfect for Thanksgiving AND it combines two of my favorite things: pumpkin pie and cheesecake. How could this not be incredible?!? Have a look for yourself...

I started with the pie crust I'm in love with making now. I gather my mise en place (because I'm "particular" like that).
First, a layer of cheesecake batter...

Then a layer of yummy pumpkin pie batter!

Protect the crust from over-browning by covering it with foil.

Finished off with pecan streusel, FANTASTIC!

The cheesecake layer looks a bit thin, but you can definitely taste the cream cheese flavor!

Mmmm, so yummy! Here's the recipe just in time for Thanksgiving!!

Pumpkin Cream Cheese Pie from Better Homes and Gardens: New Baking Book
Prep: 20 minutes - Bake: 1 hour
Makes: 8 servings – Oven 350F

1 recipe pastry for single-crust 9-inch pie (recipe here)
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1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg
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1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar (I used dark)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
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1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

1. Prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as desired; set aside.
2. In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.
3. In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Carefully pour over cream-cheese mixture.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 350F oven for 25 minutes.
Remove foil. Bake for 25 minutes more.
5. Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter. Sprinkle
over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack. Refrigerate within 2 hours; cover for longer storage.

Nutrition Facts per serving: 477 cal., 29 g total fat (11g sat. fat), 122 mg chol., 295 mg sodium, 46 g carbo., 2 g fiber, 10 g pro. Daily Values: 103% vit. A, 4% vit. C, 12% calcium, 17% iron