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

  • 1Prepare Gingerbread Crust First

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