Claim Jumper Pumpkin Cream Cheese Pies
The report source on this recipe is Claim Jumper. I have been unable to locate the original to confirm that it is from the restaurant.
Claim Jumper Pumpkin Cream Cheese Pies
Crust
1-1/3 Pounds Lorna Doone Cookies
5 Ounces Melted Butter
Pumpkin Mix
1 Pound of Pumpkin
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon ground all Spice
Cream Cheese Mix
2 Pounds soft Cream Cheese
1 Pound Granulated Sugar
4 oz Vanilla
Cream Cheese Pie Topping
2 Cups Sour Cream
5-6 Tablespoons Brown Sugar
2 Teaspoons Vanilla Extract
CRUST: Grind cookies up fine and mix together with melted butter until
mixture is well blended. Spray 12-inch spring form pan with coating and
firmly press, sides and bottomas evenly possible about 1/2 inch from the
top. Set aside
PUMPKIN MIX: In a mixing bowl, whisk pumpkin mix and spices until smooth,
set aside.
CREAM CHEESE MIX: Mix all ingredients with the cream cheese until smooth.
Set aside.
CREAM CHEESE PIE TOPPING: Combine all ingredients, mixing until smooth. Set
aside.
ASSEMBLING CHEESE PIE: Mix all of the pumpkin mix with 1/2 of the cream
cheese mix Pour remaining cream cheese mix into the cream cheese piecrust,
smooth out. Pour pumpkin cream cheese mix in next. Smooth over. Bake in a
pre-heated oven at 300 degrees for 50-60 minutes. Cool pie at room
temperature for 45 minutes. When cool, cover with plastic and freeze. When
ready to serve, removel frozen pie from freezer and spread the topping mix
evenly onto pie. Bake at 350 degrees for approximately 8 minutes in a
pre-heated oven.Sprinkle with cinnamon. Cool. Cut and serve…
Servings: 4