Pumpkin Cheesecake Pie

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)