30 Days of Pumpkin - Day 5 Pumpkin Pie Stuffed New York Cheesecake

This creation is sort of my youngest son's brainchild.  I say sort of because he picked me up at the airport after my first trip last month to Texas and during the drive home I was telling him about the craziest thing I've seen on Pinterest so far, which was the Cherpumple created by Charles Phoenix.  It is a three layer cake, except that each layer has a whole pie baked in it.  Crazy, huh?   His mind immediately starts whirling and he asks, "Why can't you do that with a cheesecake?"  Yea, why not?  I have been working on perfecting my New York Cheesecake so why not add a pumpkin pie?  So this is what I came up with.  The Pumpkin Pie Stuffed New York Cheesecake!  Now that's a mouthful!  So here it is.

First you need to make the filling using Moms Pumpkin Pie recipe.  Prepare an 8-inch spring form pan by lightly greasing it and lining the bottom with parchment  Next pour the filling into the prepared pan and bake at 425F in a preheated oven for 15, reduced heat to 350F and bake for another 30 minutes or until inserted knife comes out clean.  Cool to room temperature and place in freezer.  Leave overnight.
The following morning prepare the crust by mixing 1 cup graham cracker crumbs, 1 1/2 Tablespoons sugar, 2 1/2 Tablespoons melted butter in a bowl.  Press evenly on the bottom and about 1-inch up the sides of a 10-inch spring form pan.  Place in freezer while you prepare the cheesecake.


Cheesecake


2 1/2 lbs. cream cheese at room temperature (this is 5- 8oz pkgs)
1 3/4 cup sugar
3 tablespoons flour
5 eggs, at room temperature
2 egg yolks, at room temperature
1/2 cup sour cream
1 tablespoon vanilla
1 teaspoon lemon zest


Using the paddle, cream cream cheese and sugar, add flour mixing on low speed.  Add eggs, one at a time, mixing thoroughly after each addition.  Add egg yolks mixing well, then add sour cream, vanilla, and lemon zest.  Take crust out of freezer and pour cheesecake mixture in pan to about 1-inch.  Take pumpkin filling out of freezer, remove from pan and peel off parchment from bottom of filling and place on top of cheesecake mixture in pan.  Now pour the remaining cheesecake mixture over pumpkin filling and fill to almost the top of the pan.  Pan will be really full.  Place in preheated oven at 450F for 10-12 minutes or just until puffed.  Do not let it brown.  Turn oven down to 200 and bake for 1- 1 1/2 hours or until center is set.  Turn oven off and leave cake in the oven for 1 hour longer.  Do not open oven during this hour.  Cool to room temperature and place in fridge.  refrigerate at least 6 hours before serving.  Run a spatula around side of pan to release cake.  Enjoy!  I love the way the flavors marry in your mouth.  This is truly amazing!