Pumpkin Cheesecake Pie Recipe

Name: Pumpkin Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed gingersnap cookies; 1 tablespoon sugar; 1/4 cup butter, melted; 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; 1 cup sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; Ground cinnamon, optional

Servings: persons

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
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
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

1
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 350u00b0 for 8-10 minutes or until lightly browned.
2
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.
3
Pour into crust. Bake for 30-35 minutes or until center is almost set.
4
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.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cups crushed gingersnap cookies, 1 tablespoon sugar, 1/4 cup butter, melted, 2 packages (8 ounces each) cream cheese, softened, and more.

Yes, Pumpkin Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Pie

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