Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-54As those of you who already know me have come to find out, I absolutely love cheesecake desserts. Half of everything that I make has either cream cheese, ricotta or farmer’s cheese added in some way. I just think everything taste better with a creamy and decadent cheesecake like addition.
I recently checked out a cookbook from the library by Better Homes and Gardens and this was the very first recipe that caught my attention and I had to make it the first chance that I got. I eyes almost popped out of my head when I read the title; who could have dreamed that a combination of all the most delicious flavors was possible in one delicious pie?

I decided to use my own pie crust, going with a tender cream cheese dough, that I based on some other desserts that I make, like Pecan Tassies and Rugelach dough, with the addition of toasty hazelnuts, my absolute favorite in the nut world. With a dulce de leche cheesecake layer and then a pumpkin layer, this pie is an array of phenomenal flavor combinations.

How did it turn out, you may ask? We ate the whole pie in one sitting. Yes, we did. I made it on Saturday and served it on Sunday after church to my husband, brother and his fiancé. We were all flabbergasted with the results, and couldn’t stop cutting ourselves “just one more slice”, until we were staring at an empty pie plate. It’s SO easy to make and can also be prepared ahead of time, so it’s definitely a winner for a holiday dessert.

Recipe slightly adapted from Better Home and Gardens.

Ingredients:

Hazelnut Pie Crust:

1 1/4 cup all purpose flour

1/4 cup toasted, ground hazelnuts

pinch of salt

1/2 package (4 oz.) cream cheese, cold

1 stick (8 Tablespoons) butter, cold

1 egg yolk

1 Tablespoon ice cold water

Cheesecake Filling:

1  package (8 oz.) cream cheese, softened

1/3 of a 14 oz. can dulce de leche (or to taste)

1 egg

1-2 teaspoons hazelnut liqueur or vanilla, optional

Pumpkin Filling:

1 1/4 cup canned pumpkin (NOT pumpkin pie filling)

1/2 cup evaporated milk

2 eggs

1/4 cup sugar

2 teaspoons vanilla

1-2 teaspoons hazelnut liqueur, optional

1/4-1/2 teaspoon cinnamon or pumpkin pie spice (I used cinnamon)

2 Tablespoon dulce de leche

To garnish:

Whipped cream

Hazelnuts

Hazelnut Pie Crust:

Start with really cold ingredients. Place the flour in the refrigerator or freezer to cool for a few minutes, and cut the cream cheese and butter and cut them into small pieces and also place them in the freezer to chill for about 10 minutes.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-8

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-9Toast the hazelnuts and cool. Pulse them in the food processor until finely ground, yet still has a bit of texture, not into a powder.  (You will need to use about 1/3 cup of hazelnuts to end up with 1/4 cup of ground hazelnuts, with a bit left over, which I used to decorate the pie later.)

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-55

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-4In a food processor, combine the flour, ground hazelnuts and salt. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-6Add the pieces of cold cream cheese and pulse a few times to combine. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-10

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-11Add the cold butter pieces and pulse to combine, just a few times, until you have pea sized butter pieces dispersed in the dough. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-12Add the egg yolk and cold water and pulse to combine a few more times. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-13

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-15The dough will be very shaggy at this point. Dump it out onto a piece of aluminum foil or parchment paper and quickly gather it together into a disc shape. Don’t work it too much with your hands, or the warmth of your hands will melt the butter in the dough and we want it to remain in little bits distributed throughout the crust. Wrap the pie dough in the aluminum foil or parchment paper and chill for at least 1 hour. I like to make my pie crusts the night before.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-16

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-17Cheesecake Filling:

In a standing mixer with a paddle attachment or using a bowl and a hand held mixer, mix the softened cream cheese with the dulce de leche, until it’s smooth and creamy. Adjust the amount of dulce de leche according to how sweet you would like it to be. Add the egg and the hazelnut liqueur or vanilla. Mix to combine.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-21To Assemble the Pie:

Preheat the oven to 350 degrees Fahrenheit.

On a lightly floured surface, roll out the pie crust into approximately 11 inches and place it in a 9 inch pie pan. (You may want to let the pie dough rest at room temperature  for about 10 minutes before rolling it out, if it was in there refrigerator overnight, to make it easier to roll out.)

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-23

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-25Trim the really long pieces of pie crust off with kitchen scissors, leaving about 1/2 inch of dough hanging off the edge of the pie pan.  Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-27Fold the excess dough, so it will be underneath the edge of the pie plate. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-29Crimp the edges. I used this really neat wheat design.

Here’s how to do it:

With kitchen scissors, make 45 degree diagonal cuts, every 1/2 -3/4 inch, all the way around the crust. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-31Then, simply bend every other piece in the opposite direction, pinching the end to make it slightly pointed. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-32Make sure that the edges of the crust are not hanging off too much from the edge of the pie plate, or they will break off very easily.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-35Pour the cheesecake filling inside the pie crust and chill in the refrigerator for about  30 minutes.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-37

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-39Meanwhile, make the Pumpkin Filling.

Pumpkin Filling:

In another bowl, combine the canned pumpkin, evaporated milk, 2 eggs, sugar, vanilla, hazelnut liqueur (if using) and the dulce de leche until evenly mixed.

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-41

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-43Baking the Pie:

When the cheesecake layer has chilled, carefully pour the pumpkin filling over it and smooth it out. Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-45

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-47Bake the pie in the preheated oven for about 25 – 30 minutes, then cover the pie loosely with aluminum foil, being careful not to break the pretty edge of the pie and bake for another 25 – 30 minutes, until the filling is set in the middle. Cool completely. (I would recommend making this pie the day before you plan to serve it and storing it in the refrigerator overnight. It will be so much easier to cut.)

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-51Serve with whipped cream and more hazelnuts. I sprinkled the ground hazelnuts that I had left over from the pie crust around the edge of the pie and topped each slice with more toasted and coarsely chopped hazelnuts. I also added a splash of hazelnut liqueur to the cream when I was whipping it up.Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie-1-54

Dulce de Leche Cheesecake and Hazelnut-Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 (9 inch) pie
Ingredients
Hazelnut Pie Crust:
  • 1¼ cup all purpose flour
  • ¼ cup toasted, ground hazelnuts
  • pinch of salt
  • ½ package (4 oz.) cream cheese, cold
  • 1 stick (8 Tablespoons) butter, cold
  • 1 egg yolk
  • 1 Tablespoon ice cold water
Cheesecake Filling:
  • 1 package (8 oz.) cream cheese, softened
  • ⅓ of a 14 oz. can dulce de leche (or to taste)
  • 1 egg
  • 1-2 teaspoons hazelnut liqueur or vanilla, optional
Pumpkin Filling:
  • 1¼ cup canned pumpkin (NOT pumpkin pie filling)
  • ½ cup evaporated milk
  • 2 eggs
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 1-2 teaspoons hazelnut liqueur, optional
  • ¼-1/2 teaspoon cinnamon or pumpkin pie spice (I used cinnamon)
  • 2 Tablespoon dulce de leche
To garnish:
  • Whipped cream
  • Hazelnuts
Instructions
Hazelnut Pe Crust:
  1. Start with really cold ingredients. Place the flour in the refrigerator or freezer to cool for a few minutes, and cut the cream cheese and butter and cut them into small pieces and also place them in the freezer to chill for about 10 minutes.
  2. Toast the hazelnuts and cool. Pulse them in the food processor until finely ground, yet still has a bit of texture, not into a powder. (You will need to use about ⅓ cup of hazelnuts to end up with ¼ cup of ground hazelnuts, with a bit left over, which I used to decorate the pie later.)
  3. In a food processor, combine the flour, ground hazelnuts and salt. Add the pieces of cold cream cheese and pulse a few times to combine.
  4. Add the cold butter pieces and pulse to combine, just a few times, until you have pea sized butter pieces dispersed in the dough.
  5. Add the egg yolk and cold water and pulse to combine a few more times. The dough will be very shaggy at this point.
  6. Dump it out onto a piece of aluminum foil or parchment paper and quickly gather it together into a disc shape. Don't work it too much with your hands, or the warmth of your hands will melt the butter in the dough and we want it to remain in little bits distributed throughout the crust. Wrap the pie dough in the aluminum foil or parchment paper and chill for at least 1 hour. I like to make my pie crusts the night before.
Cheesecake Filling:
  1. In a standing mixer with a paddle attachment or using a bowl and a hand held mixer, mix the softened cream cheese with the dulce de leche, until it's smooth and creamy. Adjust the amount of dulce de leche according to how sweet you would like it to be. Add the egg and the hazelnut liqueur or vanilla. Mix to combine.
To Assemble the Pie:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. On a lightly floured surface, roll out the pie crust into approximately 11 inches and place it in a 9 inch pie pan. (You may want to let the pie dough rest at room temperature for about 10 minutes before rolling it out, if it was in there refrigerator overnight, to make it easier to roll out.)
  3. Trim the really long pieces of pie crust off with kitchen scissors, leaving about ½ inch of dough hanging off the edge of the pie pan. Fold the excess dough, so it will be underneath the edge of the pie plate. Crimp the edges. I used this really neat wheat design.
  4. Here's how to do it: With kitchen scissors, make 45 degree diagonal cuts, every ½ -3/4 inch, all the way around the crust. Then, simply bend every other piece in the opposite direction, pinching the end to make it slightly pointed. Make sure that the edges of the crust are not hanging off too much from the edge of the pie plate, or they will break off very easily.
  5. Pour the cheesecake filling inside the pie crust and chill in the refrigerator for about 30 minutes.
  6. Meanwhile, make the Pumpkin Filling.
Pumpkin Filling:
  1. In another bowl, combine the canned pumpkin, evaporated milk, 2 eggs, sugar, vanilla, hazelnut liqueur (if using) and the dulce de leche until evenly mixed.
Baking the Pie:
  1. When the cheesecake layer has chilled, carefully pour the pumpkin filling over it and smooth it out.
  2. Bake the pie in the preheated oven for about 25 - 30 minutes, then cover the pie loosely with aluminum foil, being careful not to break the pretty edge of the pie and bake for another 25 - 30 minutes, until the filling is set in the middle. Cool completely. (I would recommend making this pie the day before you plan to serve it and storing it in the refrigerator overnight. It will be so much easier to cut.)
  3. Serve with whipped cream and more hazelnuts. I sprinkled the ground hazelnuts that I had left over from the pie crust around the edge of the pie and topped each slice with more toasted and coarsely chopped hazelnuts. I also added a splash of hazelnut liqueur to the cream when I was whipping it up.

 

 

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Comments

  1. Marina Degler says

    Olga your pie crust is very butifull . I will copy it when I will be baking pecan pie this Holliday . Thank you for all your effort . Happy Holliday!

  2. Marina says

    Oh my gosh that looks amazing and I bet it tastes even better. I cannot wait to try it. Thank you for sharing the recipe

  3. says

    Oh wow, I am honestly speechless. Everything I love in one-pumpkin, dulce de leche and hazelnut crust too! Pinning it!
    PS Quite a few years back I found a recipe in some Russian magazine I picked up on one of the trips to Russia for hazelnut crust apple pie. It was a stunner and everyone loved it but I lost the magazine and have been searching for the recipe ever since. I am excited to try yours.

    • says

      That sounds delicious! Maybe I’ll try to make an apple pie version with the hazelnut crust one of these days.
      That’s one of the reasons I like Pinterest so much, you don’t lose the recipes that catch your attention, like the ones in magazines, etc. Nowadays, if I see a recipe that I like in a magazine, I try to find it online right away and Pin it, and most of the time I find it. SCORE! Although, not always:(.

  4. says

    I’ve seen many pumpkin pies recipes lately but this this the best! The hazelnut crust caught my attention but the dulce de leche is just dazzling! A most splendid pie!

  5. Valik says

    One of the best pies ever!! We ate the whole thing in a few minutes!! Total deliciousness!!!!!! Just try it and be amazed!!

  6. Lesya says

    Olga this is amazing looking pie! I have been looking for a good pumpkin cheesecake and you helped me in my search! I have a question tho about the crust recipe! You said 1 packege (4oz) of cream cheese. Did you mean 1/2 package, because the whole package has 8 oz?

  7. Ann says

    The vertical photo looks like it came straight out of a magazine! I was wondering- do you think the results would be the same if you don’t have a food processor? I was thinking of using my blender and then just cutting in the other ingredients by hand…

    • says

      Thank you Ann!
      Don’t use a blender, just use a fork to cut the butter and cream cheese into the flour and then combine with your hands, just work quickly, so the butter doesn’t melt.

  8. olga says

    That looks so tastey!!! I am not a fan of pumpkin, but with the condensed milk, this is definetly a try. For this Thanksgiving. Wherr could i buy the hazlenut liquer?

  9. olga says

    oh okay. So if I make this the night before, do i just cover it with aluminum foil and place in fridge. I will need it for the evening of the next day.

  10. Inga says

    I am not a fan of pumpkin pie. But it looked so pretty I gave it a trie. It’s amazing! My husband loves it. A must on Thanksgiving table. Thank you! The only problem I had is with little pie “leaves” half of them fell of and burned in the oven :(

    • says

      Thanks so much, Inga! (I’m actually not a fan of regular pumpkin pie either.)
      It’s too bad about the pie “leaves” breaking off. They are very fragile. I try to make sure that they are resting on the rim of the pie plate and not extending too much farther than the edge, that way it holds them in place.

  11. Anna says

    Hi Olga, can’t wait to make this cheesecake. For the canned pumpkin would pumpkin purée work? Can u recommend a frozen dough instead of making one from scratch since I don’t owe a mixer. Thanks

    • says

      Hi Anna!
      As long as the pumpkin puree is cooked first it will work just as well. Canned pumpkin is just pumpkin that’s cooked and then pureed.
      I’ve never used a frozen dough, so I can’t recommend any. Just look in the frozen aisle of the store and find a crust.
      You don’t need a food processor to make the dough. You can simply use a knife or fork to cut the butter and cream cheese into the flour and then mix it up quickly with your hands. A food processor makes it much easier, but pie crusts have been made by hand for centuries:).

  12. Marina says

    Olga,

    I’m a huge fan of your cooking! You have such a creative imagination! One question though regarding this pie recipe – I made my own dolce de leche and when I mixed it with cream cheese the consistency became very liquid-y, not at all like yours in the picture. Is that ok or will it ruin my pie?

  13. Marina says

    Olga, I’m a huge fan of your cooking! I’ve used quite a few recipe ideas from your site and just feel very thankful that I can find so many of favorite russian dishes here. I have a question regarding this pie recipe though: I made my own dolce de leche and when I mixed it with cream cheese, the consistency became sort of liquid-y, not at all like yours in the picture. Do you think my pie is ruined or should I continue with the rest of the process?

    thanks in advance! Happy Thanksgiving!!!

    • says

      Hi Marina,
      Did you let the pie with the cream cheese layer set in the refrigerator for 30 minutes first?
      I think it should still be ok, even if it is soft:). The pumpkin may run a little into the cheesecake filling, but that shouldn’t have any effect on the taste of the pie.

  14. Marina says

    Thanks Olga!
    Yes, I let it set for 30 minutes before adding the pumpkin mixture. The pie is in the oven right now, it smells delicious but definitely not as pretty as yours because the pumpkin portion got mixed up with the cream cheese layer. I’m just wondering why my cream cheese/dolche de leche mixture turned out not as firm as yours.. I guess I’ll have to try making this pie one more time to understand what I did wrong :)

    Thanks again Olya!!!

  15. olga says

    So i made the crust and for some reason it feels like it was too much flour. No? Mine didnt quite turn into a disk. Its been in fridge for an hour now and if i pick at the dough, it falls a part on some spots. And taste buttery, right? Im leaving it overnight in fridge. Its not too much flour? I dont want to ruin the pie. :(

    • says

      Knead it on the surface a few times, and it should come together, but if it doesn’t just add a bit more ice water to the mixture. Pie dough is one of those things that is very easy to adjust.

    • says

      Yes, I made my own whipped cream.
      It’s very simple. In a chilled bowl and chilled whisk attachment, mix heavy cream (whipping cream) and as much powdered sugar as you like and a dash of vanilla until soft peaks form.

  16. olga says

    I Kneaded it and it just crumbled up. So i added water. And made it into a disk, though it was a lil wet. Put back in the fridge and hope its fine. :)

    • says

      I try to add water at the stage when I am still mixing it in the processor, since it’s very hard to distribute it evenly when you’re already kneading it, and you risk adding too much water and over mixing the dough. You just have to learn to be able to see the consistency that you are looking for and it’s vey easy to form it into a disc if you mix it correctly the first time.

  17. Simona says

    Hi Olga. Quick question:do you used canned sweetened condensed milk right out of the can or do you cook it first? I’m looking forward to trying this recipe. So far I haven’t been disappointed with any of your recipes I’ve tried. Thanks!

    • says

      Hi Simona,
      Dulce de leche is condensed milk that is already cooked. It is sold that way. If you can’t find it, you can cook condensed milk. If it wasn’t cooked, I would have written “condensed milk” in the list of ingredients.

  18. Vera H says

    Hi Olga, thank you for another wonderful recipe. I made this pie and it turned out delicious. The only thing is that my filling cracked at the end of baking. How did you get yours to turn out nice looking.

    • says

      Sometimes that’s just what happens with pies, especially when the filling is creamy like this pie. Most of the time it happens when the pie overcooks, so try to pull it out of the oven a little sooner. The filling should still jiggle a little when you shake the pan a bit.

  19. Katie says

    Hi Olichka,
    I have made this pie twice already since you’ve posted it and both times something interesting happens. I lay out the crust and then pour out the cheesecake layer and the pumpkin after but once it starts baking, this switch spots here and there. The layers are rubies and become uneven. Not only that, on the areas that the pumpkin later is on the bottom, the crust absorbs the liquid (evaporated milk ect.) and in that area, the crust doesn’t cook through (no matter how long I bake it) and becomes soggy instead of flaky. Would you happen to know why this is happening? Or maybe you’ve come across this before…. it’s quite frustrating lol. (other than that it tastes AMAZING) Any feedback would be appreciated!
    Thank you :)

    • says

      Hi Katie,
      I’m sorry to hear that you didn’t have success with the pie. Unfortunately, I can’t help you. I’ve never had to deal with any of these issues.

  20. Inna Savchuk says

    Hi Olya!
    I’m making this recipe right now. Cant wait to try it! I love love love your recipes. Thanks for all your hard work with this blog!

      • Inna Savchuk says

        Just had a peice for lunch. It turned out amazing! You can really taste the different layers in the pie. Flaky nutty crust, rich caramelly cream cheese and the oh so yummy pumpkin layer. Love at first bite. Thanks again.

  21. Sveta says

    Shavuot, aka the dairy holiday, is this week, and I’m looking for inspiration. Do you think I could double/triple the cheesecake layer and bake as is? Debating between this and your ricotta cheesecake…

    • says

      It should probably work out, Sveta. However, I can’t really recommend something that I haven’t personally tried myself. I would love to hear your experience if you do try it.

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