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Pumpkin Cheesecake Pie

If you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy sweet foundation.

8-10 ServingsPrep: 30 min. Bake: 45 min. + chilling

Ingredients

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Directions

In a small bowl, combine the gingersnap crumbs and sugar. Stir in
butter. Press onto the bottom and up the sides of a greased 9-in.
deep-dish pie plate. Bake at 350° for 8-10 minutes or until
lightly browned.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs;
beat on low speed just until combined. Stir in the pumpkin,

2 of 2

Pumpkin Cheesecake Pie (continued)

Directions (continued)

cinnamon, ginger, nutmeg and salt.
Pour into crust. Bake for 35-40 minutes or until center is almost
set.
In a small bowl, combine the sour cream, sugar and vanilla. Spread
over pie. Bake 8-12 minutes longer or until set. Cool on a wire
rack. Cover and refrigerate for at least 4 hours. Sprinkle with
cinnamon if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 374 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 316 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.