Recipe for Claim Jumper Pumpkin Cream Cheese Pie


    Claim Jumper Pumpkin Cream Cheese Pie

    Pie Crust
    1 1/4 pounds Lorna Doone cookies
    4 1/2 ounces melted butter

    Crush cookies until fine. Set aside 2 ounces of Lorna Doone cookie crumbs for topping.

    Mix the remaining cookie crumbs (1 pound 2 ounces) and melted butter together. The cookie crumb mixture should hold together when pressed by hand. Lightly coat an 8-inch springform pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.

    Pumpkin Spice Mix
    1 (12 ounce) can Libby's pumpkin mix
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice

    Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth; set aside.

    Cream Cheese Mix
    2 pounds soft cream cheese
    16 ounces granulated sugar, divided
    4 ounces sour cream
    3/4 ounce vanilla extract
    3 whole eggs, beaten slightly
    1/2 ounce fresh lemon juice

    Mix cream cheese and 8 ounces sugar together until well blended and smooth.

    Fold in the remaining 8 ounces sugar, sour cream, vanilla extract and eggs. Whisk in lemon juice. Set aside 2 cups of cream cheese mix and pour the remaining cream cheese mix in the crusted 8-inch springform pan.

    Combine the remaining 2 cups cream cheese mix and the pumpkin spice mix in a mixing bowl and whisk together until smooth. Pour into the 8-inch springform pan. Bake in a preheated oven at 300 degrees F for 50 to 60 minutes.

    Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen.

    Sour Cream Topping
    18 ounces sour cream
    1 1/2 ounces granulated sugar
    3/4 teaspoon fresh lemon juice

    Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie. Sprinkle the remaining 2 ounces of cookie crumbs over the sour cream topping, and bake at 350 degrees F for approximately 8 minutes. Refrigerate for 2 to 3 hours before serving.