Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 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.

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

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