If you’re looking for a classic autumn dessert, try this pumpkin cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy sweet foundation.
Pumpkin Cheesecake Pie Recipe
Pumpkin Cheesecake Pie
1 ½ crushed gingersnap cookies
1 Tbsp. sugar
¼ cup butter, melted
Filling: 2 packagers (8 oz. each) Philadelphia Cream Cheese, softened
¾ cup sugar
2 eggs, lightly beaten
1 can (15 oz.) solid-pack pumpkin
1 tsp. cinnamon
¼ tsp. ground nutmeg
1/8 tsp. salt
Topping: 1 cup (8 oz.) sour cream
¼ cup sugar
1 tsp. vanilla
Cinnamon, optional
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 inch deep–dish pie plate. Bake at 350 F. 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 35-40 minutes or until center is almost set.
In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon of desired. 8-10 servings
(Recipe for Pumpkin Cheesecake Pie came from Taste of Home (tasteofhome.com)
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