About this recipe:If you love pumpkin pie and cheesecake, you will love this recipe. A shortcrust pastry case is layered with a cheesecake filling, then topped with a spiced pumpkin filling and pecan streusel. Enjoy this decadent dessert with whipped cream, if desired.
To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 4 tablespoons sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry case.
To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 4 tablespoons dark brown soft sugar, 4 tablespoons caster sugar, cinnamon, nutmeg and salt. Mix until all ingredients are thoroughly combined.
Pour pumpkin mixture over cream cheese layer. Cover edges of pastry case with foil.
Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons dark brown soft sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans.
After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a skewer inserted in centre comes out clean.