Gluten Free Layered Cheesecake Pumpkin Pie with Chocolate Ganache
 
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Cheesecake??? Pumpkin Pie??? Chocolate??? If you just can't decide, give this Gluten Free Layered Cheesecake Pumpkin Pie with Chocolate Ganache a whirl. It's sure to please ALL taste buds!
Author:
Recipe type: Dessert
Serves: 10-12 servings
Ingredients
  • For the crust:
  • 1⅔ cup gluten free all-purpose flour (I used Bob's Red Mill 1:1 baking mix), plus more for rolling
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 1 stick cold butter
  • 6-7 tablespoons cold water
  • 2 tablespoons milk or half and half
  • For the cheesecake filling:
  • 8 oz. cream cheese, softened
  • ⅓ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground ginger
  • dash of salt
  • For the pumpkin filling:
  • 1 cup canned 100% pumpkin puree
  • 1 large egg
  • ⅓ cup plus 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¾ cup evaporated milk or half and half
  • For chocolate ganache:
  • ¼ cup heavy whipping cream
  • ⅔ cup chocolate chips (milk, semi-sweet, or dark)
  • Optional toppings:
  • chopped pecans
  • toffee bits
  • whipped cream
Directions
  1. Prepare pie crust by sifting together flour, salt, and sugar. Cut in cold butter using a pastry blender until pea sized pieces form. Drizzle 5 tablespoons of water over mixture and toss with a fork until evenly distributed. Drizzle with another tablespoon of water. Mix together with hands and knead until crumbs come together and a ball forms. Add additional water only if needed (it may take a while for the dough to come together, so don't add water too quickly).
  2. Cover ball in plastic wrap, flatten into a disc, and chill in fridge for 1 hour.
  3. Once dough is chilled, preheat oven to 425 degrees. Lay plastic wrap on counter. Dust with a layer of flour on top of plastic wrap. Turn ball out onto flour. Sprinkle flour on top of dough. Cover top of dough with plastic wrap. Roll out dough between plastic wrap into a circle about ⅛" thick.
  4. Remove top layer of plastic wrap. Transfer crust into a 9" pie tin by gently and quickly flipping crust into pan. Peel off remaining layer of plastic wrap and carefully push crust into edges of pan. Leave ½" overhang of crust by cutting off excess. Fold edges of crust under and crimp with fingers or a fork. If pieces break, just push them back together with fingers.
  5. Brush crimped edges of crust with 2 tablespoons milk or half and half. Bake crust at 425 for 10-12 minutes or until slightly crisping. Remove from oven and let cool for 10 mins. While cooling, begin making fillings.
  6. For the cheesecake, beat the cream cheese until light and fluffy. Add sugar and egg and beat until smooth. Add vanilla, lemon juice, ground ginger, and salt and beat until smooth, scraping down the sides as needed. Set aside.
  7. To make pumpkin filling, beat together pumpkin, egg, and sugar until smooth. Add cinnamon, pumpkin pie spice, and salt and mix until incorporated. Add evaporated milk or half and half and mix on low until smooth. Set aside.
  8. To assemble pie, pour cheesecake filling over slightly cooled crust and spread evenly with a spatula. Gently and slowly pour pumpkin filling over cheesecake filling so as not to disturb the cheesecake filling. Spread evenly with a spatula.
  9. Bake pie for 15 minutes at 425 degrees, then reduce heat to 350 degrees, and bake for an additional 35-40 minutes or until filling is almost set and jiggles like jell-o. Cover edges of crust with tinfoil or pie ring if getting too brown.
  10. Remove pie from oven and let completely cool to room temperature on cooling rack.
  11. Once cooled, make chocolate ganache. Pour ¼ cup heavy whipping cream into a microwave safe dish and heat for 25-30 seconds. Pour in ⅔ cup of chocolate chips and stir until smooth and melted (this should take at least a minute of stirring). Return to microwave for 15 seconds if needed and stir until smooth.
  12. Pour chocolate ganache over pumpkin filling and spread to edges with a spatula. Top with pecan and toffee pieces. Chill in the fridge for 4-6 hours (overnight for best results) before serving. Let sit at room temperature for 15 minutes before slicing and serving.
  13. Store leftovers in fridge for up to 1 week.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-layered-cheesecake-pumpkin-pie-with-chocolate-ganache/