Pumpkin Cheesecake Pie by domesticdiva

By DOMESTICDIVA

Great dessert for Holloween, Thanksgiving or Christmas.

Ingredients

• Filling:
• 1-1/2 cups crushed ginersnap cookies
• 1 tbsp sugar
• 1/4 cup butter, melted
• 2 pkgs (8 oz each) cream cheese, softened
• 3/4 cup sugar
• 1 can (15 oz) solid packed pumpkin
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 2 eggs, lightly beaten
• Topping:
• 1 cup (8 oz) sour cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• Ground Cinnamon, optional

Details

Servings 8

Preparation

Step 1

In a small bowl combine the gingersnap crumbs and sugar. stir in the butter.
press onto bottom and sides of 9" deep dish pie pan. bake at 350 for 8-10 minutes or until lightly browned.

In a large mixing bowls, beat cream cheese until smooth. Gradually beat in sugar.
add the pumpkin, cinnamon, ginger, nutmeg and salt. Beat in eggs just until combined, pour into crust. Bake for 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 if desired.