Instructions

1. Make the pie dough following these instructions.
2. Form the crust: On a lightly floured surface, roll out dough into a 11-x-15-inch rectangle (additional rolling tips in the link above). Fold the dough gently in half and transfer to your jelly roll pan. Unfold the dough and trim the overhang to 1/2 inch. Fold it under the edge of the pie crust and crimp decoratively. (I am a firm believer in the fork crimp.) Refrigerate for 30-60 minutes.
3. Par-bake the pie crust: Preheat the oven to 425F. Prick the crust all over with a fork (this prevents puffing). Line the crust with parchment paper, then fill it with dried beans, uncooked rice or even sugar. Bake for 12-15 minutes like this, then remove the parchment and filling and bake for an additional 2-3 minutes. Set aside to cool completely and lower the oven temperature to 400F.
4. Make the pumpkin filling: combine the pumpkin, sugar, salt and spices in a medium saucepan on medium heat. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently. Whisk in cold cream until smooth and let cool for 15 minutes.
5. Whisk in the eggs, one at a time.
6. Make the cheesecake filling: using electric beaters, beat the cream cheese, sugar, egg, cream and vanilla in a bowl until smooth. Dollop blobs of the cream cheese mixture onto the pie crust, then pour the pumpkin batter and using a butter knife, very carefully marble the mixture by forming figure-8s (be very careful to not make holes in the bottom crust).
7. Bake the pie at 400F for 15 minutes, then reduce heat to 350F and bake for another 15 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
8. Let cool then chill in fridge until serving. (You can make this up to 3 days in advance and refrigerate it, or make it even earlier and freeze it, defrosting it the morning of.)