- VE
Cream Cheese Pumpkin Pie with Gingersnap Crust
My Cream Cheese Pumpkin Pie with Gingersnap Crust is the ultimate fall twist on classic pumpkin dessert. The creamy cheesecake layer mingles with spiced pumpkin custard over a crisp, buttery crust that pops with flavor, making it a keeper for Thanksgiving dessert tables and family gatherings.
Ingredients
Gingersnap Crust
Cheesecake
Instructions
Gingersnap Crust
- Step 1
Preheat oven to 375°F.
- Step 2
Crush cookies until you have fine crumbs.
- Step 3
In a medium bowl, combine cookie crumbs, brown sugar and melted butter until well combined.
- Step 4
Press cookie mixture into a 9 inch pie plate.
- Step 5
Bake for 7 minutes or until set.
Cheesecake
- Step 6
In a mixing bowl with an electric mixer beat the cream cheese until light and fluffy. Add in powdered sugar and continue mixing until well mixed. Add in pumpkin, vanilla, pumpkin pie spice and cinnamon. Continue to mix until everything is well incorporated.
- Step 7
In a separate bowl beat heavy cream on medium for 1-2 minutes, then increase the speed to high and beat until stiff peaks form.
- Step 8
Add the whipped cream to the pumpkin mixture and fold in gently until well mixed.
- Step 9
Spread the mixture evenly in the cookie crust, cover and place in the fridge for at least 4 hours.
- Step 10
Serve with whipped cream topping if desired.
Tips & Tricks
@it-is-a-keeper
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
