Taste of Home
Pumpkin Cheesecake Pie
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
YIELD: 10 servings.
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. —Sharon Crockett, La Palma, California
Ingredients
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1-1/2 cups crushed gingersnap cookies
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1 tablespoon sugar
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1/4 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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2 large eggs, lightly beaten
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon salt
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TOPPING:
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1 cup sour cream
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1/4 cup sugar
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1 teaspoon vanilla extract
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Ground cinnamon, optional
Directions
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1.
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.
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2.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
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3.
Pour into crust. Bake for 30-35 minutes or until center is almost set.
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4.
In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
Nutrition Facts
1 slice: 374 calories, 20g fat (11g saturated fat), 96mg cholesterol, 316mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 6g protein.
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