Pumpkin Cheesecake Pie

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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:

  1. In a small bowl, combine the gingersnap crumbs and sugar.
  2. Stir in butter.
  3. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
  4. Bake at 350° for 8-10 minutes or until lightly browned.
  5. In a large bowl, beat cream cheese and sugar until smooth.
  6. Add eggs; beat on low speed just until combined.
  7. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
  8. Pour into crust.
  9. Bake for 35-40 minutes or until center is almost set.
  10. In a small bowl, combine the sour cream, sugar and vanilla.
  11. Spread over pie.
  12. Bake 8-12 minutes longer or until set.
  13. Cool on a wire rack.
  14. Cover and refrigerate for at least 4 hours.
  15. Sprinkle with cinnamon if desired.

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