Pumpkin Praline Cheesecake Pie

Submitted by Ceezie

"A great recipe to enjoy in the fall or really anytime of year! Recipe Source: American Profile"

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 8

ingredients

• 9 inches deep dish pie shells, frozen

• Praline Pecans

• 3⁄4 cup chopped pecans
• 2 tablespoons melted butter
• 1 tablespoon brown sugar

• Filling

• 8 ounces package cream cheese, softened
• 1 1⁄3 cups sugar, divided
• 1⁄2 teaspoon vanilla extract
• 1 egg
• 1 1⁄4 cups canned pumpkin puree
• 1 cup half-and-half
• 1 tablespoon all-purpose flour
• 2 eggs, slightly beaten
• 2 teaspoons pumpkin pie spice
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon finely grated orange rind
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon
• grated nutmeg

directions

1. To prepare pecans, place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.
2. Preheat oven to 350°F.
3. To prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.
4. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.) Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.