Pumpkin Praline Cheesecake Pie

Pumpkin Pie is a favorite fall and Thanksgiving dessert. Although I love traditional pumpkin pie, I love the combination of pumpkin pie and cheesecake. Then to make this even more lusciously outrageous I added a toffee topping and drizzled melted chocolate on top.

Dazzle your family and friends with this easy-to-make showstopping dessert. If you don’t want to make the pie crust you can use refrigerated purchased pie crust. I recommend Pillsbury which I find is closest to homemade.

12 ounces cream cheese Philadelphia brand (four 3-ounce packages or 1-1/2 8-ounce packages), softened

⅓ cup sugar, Domino’s sugar

1 egg 

1 teaspoon finely shredded orange peel

Pastry for a Single-Crust Deep-Dish Pie

1 15 ounces can of pumpkin, Libby pumpkin

¾ cup sugar, Domino’s sugar

2 teaspoons pumpkin pie spice

3 eggs

¾ cup half-and-half or light cream

¾ cup broken pecans

½ cup milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars

¼ cup packed brown sugar, Domino’s sugar

¼ cup chocolate chips, Ghiradelli

2 teaspoon vegetable shortening, Crisco vegetable shortening


Step 1. In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.

Step 2. Preheat oven to 375°F. Prepare Pastry for a Single-Crust Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. Do not prick pastry.

For Pumpkin Filling:

Step 3. In a large bowl, combine pumpkin, 3/4 cup sugar, and 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent over-browning, cover the edge of the pie with foil. Bake for 25 minutes.

Step 4. In a small bowl, combine pecans, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with pecan mixture.

Step 5. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. 

Step 6. Melt chocolate chips in the microwave on high for 1-2 minutes. Stir in vegetable shortening until combined. Drizzle over pie. Cover and chill pie for 2 hours.

Pastry for a Single-Crust Deep-Dish Pie


1 ½ cups all-purpose flour

¼ teaspoon salt

6 tablespoons shortening

5 – 6 tablespoons cold water


Step 1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened. Form dough into a ball.



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