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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. —Sharon Crockett, La Palma, California
  • Total Time
    Prep: 30 min. Bake: 35 min. + chilling
  • Makes
    10 servings

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 large 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 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, cinnamon, ginger, nutmeg and salt.
  • Pour into crust. Bake for 30-35 minutes or until center is almost set.
  • 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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Reviews

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Average Rating:
  • Debbie53538
    Dec 2, 2013

    This was one of several pies I made for Thanksgiving. It went so fast I didn't even get to try it! But everyone else gave it rave reviews!

  • gparker
    Oct 26, 2012

    This is a very refreshing pie but it certainly doesn't tate like cheesecake. (maybe more cream cheese? It's pretty much pumkin. The crust is a WONDERFUL change!

  • ishtar21
    Oct 25, 2012

    No comment left

  • kdwarren
    Jan 12, 2012

    delicious and very pretty pie. It received lots of compliments

  • rume96
    Dec 29, 2008

    No comment left

  • bears91
    Nov 19, 2008

    Can you use fresh pumkin instead of canned?

  • anneamie
    Nov 19, 2008

    Oxtuckian, you take a paper doile and place it over the sour cream. Sprinkle cinnamon over the top of the doile and then blow off the excess cinnamon. Remove the doile and you'll have the design of the doile. The doile acts as a stencil. On a pie or cake with a darker surface, sprinkle the doile with powdered sugar for a lovely white lace effect. Have a Happy Thanksgiving!Annieamie from Grouprecipes.com

  • oxtuckian
    Nov 19, 2008

    How do you get the top of the pie to look all lacey like that? It looks delish!

  • ambg4920
    Nov 19, 2008

    I made this recipe for a work function and everyone raved about it. I plan on bringing it to the family potluck on Thanksgiving

  • lurky27
    Oct 26, 2008

    No comment left