Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8-10 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

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

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.

Originally published as Pumpkin Cheesecake Pie in Country Woman November/December 2005

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!
kdwarren

Jan 12, 2012

delicious and very pretty pie. It received lots of compliments
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