Name: Pumpkin Cheesecake Pie
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake Pie

1. 1-1/2 cups crushed gingersnap cookies -

2. 1 tablespoon sugar -

3. 1/4 cup butter, melted -

4. Filling: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 3/4 cup sugar -

7. 2 large eggs, lightly beaten -

8. 1 can (15 ounces) solid-pack pumpkin -

9. 1 teaspoon ground cinnamon -

10. 1/4 teaspoon ground ginger -

11. 1/4 teaspoon ground nutmeg -

12. 1/8 teaspoon salt -

13. Topping: -

14. 1 cup sour cream -

15. 1/4 cup sugar -

16. 1 teaspoon vanilla extract -

17. Ground cinnamon, optional -

How to cook deliciously - Pumpkin Cheesecake Pie

1. Stage

Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate. In a small bowl, stir together the gingersnap crumbs, sugar and butter. Press into the bottom and up the sides of the pie plate. Bake until lightly browned, 8 to 10 minutes. Editor’s Tip: To get an evenly baked crust, lightly press the bottom of a large measuring cup into the crumbs in the pie plate. Don't overpack, or the crust will be impossible to cut into when serving.

2. Stage

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until smooth and lump-free. Add the eggs, and beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the batter into the baked crust. Bake until the center is almost set, 30 to 35 minutes. Editor’s Tip: Beat in the eggs just until the mixture is combined. Overbeating will add too much air into the batter, causing the filling to deflate and crack once baked.

3. Stage

In a small bowl, beat the sour cream, sugar and vanilla with a hand mixer or stand mixer. Spread the mixture over the filling, and bake until set, five to seven minutes.

4. Stage

Remove the cheesecake pie from the oven, and cool to room temperature on a wire rack. Cover it with storage wrap, and refrigerate for at least four hours. Sprinkle the topping with cinnamon, if desired, and serve.