Pumpkin Cheesecake Pie

Total Time Prep: 30 min. Bake: 35 min. + chilling
Yield 10 servings
Contest Winner
Test Kitchen Approved
Our pumpkin cheesecake pie combines pumpkin pie’s flavor with cheesecake’s rich texture and crumble crust for the ultimate fall dessert.

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

  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 350° 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.

Nutrition Facts

1 slice: 374 calories, 20g fat (11g saturated fat), 96mg cholesterol, 316mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 6g protein.

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
Recipe Creator

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