# Ingredient List:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
→ Pumpkin Muffin Layer
07 - 1 cup canned pumpkin purée
08 - 1/3 cup brown sugar, packed
09 - 1/4 cup vegetable oil
10 - 1 large egg
11 - 1/2 cup all-purpose flour
12 - 1/2 teaspoon baking powder
13 - 1/4 teaspoon baking soda
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon ground nutmeg
16 - 1/4 teaspoon ground ginger
17 - 1/8 teaspoon salt
→ Cheesecake Layer
18 - 8 ounces cream cheese, softened
19 - 1/3 cup granulated sugar
20 - 1 large egg
21 - 1/2 teaspoon vanilla extract
→ Cherry Topping
22 - 1 cup cherry pie filling
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Whisk flour, sugar, baking powder, and salt in a bowl. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Add egg and mix until dough is formed. Press the dough evenly into bottom of prepared pan.
03 - Combine pumpkin purée, brown sugar, vegetable oil, and egg in a medium bowl until smooth. Stir in flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Spread mixture evenly over the crust.
04 - Beat cream cheese and sugar together until smooth. Blend in egg and vanilla until just incorporated. Carefully spread cheesecake mixture over pumpkin layer.
05 - Spoon cherry pie filling evenly over the cheesecake layer.
06 - Bake for 45 to 50 minutes or until the center is set and a toothpick inserted near the center comes out mostly clean.
07 - Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing.
08 - Serve chilled, and garnish with whipped cream if desired.
