Rum Pumpkin Pie and Molasses Cheesecake Swirl

2
Tiffany Bannworth

By
@MissAnubis

How can you go wrong with Rum Pumpkin Pie and Molasses Cheesecake Swirl with Gingerbread Crust!

Serve it with eggnog whip cream, and you have touched on all the season's favorites.

It just screams the holidays.

When cooking for children, replace rum with rum extract (1/2 tsp).

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
25 Min
Cook:
30 Min

Ingredients

  • GINGERBREAD CRUST

  • ·
    see recipe link in directions
  • MOLASSES CHEESECAKE

  • 1/2 pkg
    cream cheese
  • 1/2
    egg
  • 1/2 c
    flour
  • 1/2 c
    dark brown sugar
  • 1/4 c
    sugar
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla
  • 1/2 tsp
    cinnamon
  • 1 Tbsp
    dark molasses
  • 1 pinch
    salt
  • 1/2 stick
    butter, cubed
  • RUM PUMPKIN PIE

  • 1 c
    pure pumpkin
  • 3/4 c
    flour
  • 1/2
    egg
  • 1/2 c
    dark brown sugar
  • 1/2 c
    white sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 stick
    butter, cubed
  • 1 tsp
    vanilla
  • 1 Tbsp
    spiced rum
  • 1 tsp
    cinnamon
  • 1/4 tsp
    allspice
  • 2 tsp
    heavy cream
  • TOPPING

  • 1 tsp
    coarse, large grain sugar
  • 1 tsp
    egg white/water mix (optional)

How to Make Rum Pumpkin Pie and Molasses Cheesecake Swirl

Step-by-Step

  1. Prepare Gingerbread Crust First

    Gingerbread Pie Crust
  2. In a spouted cup, beat your one egg.
  3. To start your Molasses Cheesecake, take your sugar and butter beat until creamed. Add 1/2 egg. Beat.
  4. Add cream cheese, vanilla, and molasses. Beat well. Sift in the rest of the dry ingredients. Beat until mix completely. Set aside.
  5. To start Rum Pumpkin Pie in a separate mixing bowl, cream sugar and butter. Add in 1/2 egg, beat well.
  6. Add in pumpkin, vanilla, and rum. Beat thoroughly. Sift and beat in the rest of the dry ingredients. Beat completely.
  7. Preheat oven to 350.
  8. When crust is prepare and uncooked in cooking dish, pour in pumpkin pie and spread to edges.
  9. Then take a spoon and drop about 5 spoonfuls in various places around the pie, using all the batter. Take a butter knife and swirl.
  10. Then if you are adding a lattice, apply. Optionally coat lattice with egg white wash and sprinkle whole pie with coarse sugar.
  11. Cover pie with tin foil. Place in oven for 15 minutes.
  12. Remove foil. Cook until both lattice and filling are done. About 10 to 15 more minutes.
  13. I like to remove from the pie dish and serve as a tart in a covered cake stand. Chic!

Printable Recipe Card

About Rum Pumpkin Pie and Molasses Cheesecake Swirl

Course/Dish: Pies Other Desserts



Show 3 Comments & Reviews

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