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courtneyepowell

Pumpkin Cheesecake Pie with Gingersnap Crust

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This is a stunner of a dessert. Impress your family and friends when you set this pie on the table. Gingersnap crust and meringue set it apart from most pumpkin pies.

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • CRUST:
  • 6 ounces gingersnaps (about 23), broken into small pieces
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • FILLING:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 3/4 cup canned pumpkin puree (not pie filling)
  • 1 large whole egg, plus 1 large egg yolk
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour, divided
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • MERINGUE:
  • 3/4 cup sugar
  • 3 large egg whites, room temperature

Details

Servings 8
Preparation time 30mins
Cooking time 390mins
Adapted from marthastewart.com

Preparation

Step 1

Crust:
Preheat oven to 350°F.

Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes

Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325°F.

Filling:
Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.

Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

Meringue:
Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.

Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

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