The same week that the hooptie died, so did my laptop. One second, I was reading about the latest poll on the Republican candidates (okay, I was reading about Kim Kardashian's divorce) and the next second, I was staring at blank screen. The machine I'd relied on to keep me up to date with the latest in celebrity drama, the one with the glued on J key and the cookie crumbs in the keyboard, had left the building.
This caused the techie hubster great joy. My dinosaur of a laptop had been a constant source of embarrassment for him and he could barely wait to start researching replacements. So, I spent the next few weeks hearing all about RAM, and WLED, and SSD, and HDMI, and I zoned out each and every time. All I asked was that the new machine be ready to use soon and have a decent screen so I could watch the latest Republican debate online (okay, I wanted to watch Desperate Housewives).
And when this shiny black laptop arrived at our door, I confess that even non-techie me swooned a little. It was nice to have a laptop where the battery lasted more than 4 minutes and 22 seconds and the keyboard wasn't sticky with remnants of jam. I could barely wait to start downloading 80's tunes and pinning up a storm on Pinterest. And then, the hubster informed me that the laptop wasn't actually ready to use. Although the laptop was brand new, purchased from a reputable vendor, and worked perfectly well, the hubster deemed it "not good enough." Apparently, the hubster felt it needed an upgrade and he was going to "pop it open" to "make it better."
Yup, I nearly died. I finally had a laptop that actually turned on every time I wanted to use it and didn't emit a funny burning smell and he wanted to "pop it open" to "make it better." There was no way I was going to sit around and watch the massacre. Instead, I went to the kitchen to make dessert (that I planned on eating as dinner). And because the situation was too dire for pie and too desperate for cheesecake, I deemed it perfect for cheesecake pie.
Enter the pumpkin cheesecake pie. It is the perfect cross between a pumpkin cheesecake and a pumpkin pie. Underbake it just slightly for the perfect creamy consistency. Be generous with adding the pumpkin pie spice and you can relive Thanksgiving all year round. And yes, it was the perfect source of sustenance while I spent the rest of the evening trying to bring my old laptop back to life while the hubster butchered my new laptop. I mean, made it "better." Thankfully, even he agreed you just can't make this pumpkin cheesecake pie any better.
3 tablespoons all-purpose flour
1 package (8 oz) cream cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk
1 ready made pie graham cracker crust (or crust of your choice)
Heat oven to 375°F.
In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Recipe adapted from Betty Crocker.