PUMPKIN CHEESECAKE PIE

By LindaW1955

Ingredients

• 1/3 cup butter
• 1 1/4 graham cracker crumbs
• 3 TBS plus 3/4 cup sugar, divided
• 8 oz cream cheese
• 2 eggs
• 1 -15 oz can pumpkin purée
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp ground ginger

Preparation

Step 1

Oven 350 degrees. In microwave safe 9" glass pie plate, heat butter in microwave oven on high until butter melts. Sprinkle graham cracker crumbs and 3 TBS sugar over butter; with fork, stir until well-combined. Firmly press crumbs onto bottom and up sides of pie plate. Bake crust 7-9 minutes or until crust browns slightly. Cool crust completely on wire rack.
In large bowl, with mixer at medium speed, beat cream cheese and remaining 3/4 cup sugar 2-3 minutes or until very smooth, occasionally scraping bowl with rubber spatula. Add eggs and beat until well-blended. Add remaining ingredients and beat until well-combined, occasionally scraping bowl with rubber spatula. Pour pumpkin mixture into pie crust. Bake 40-45 minutes or until internal temperature reaches 145 degrees and center is firm.
Cool pie at least 1 houron wire rack. Cover pie loosely with plastic wrap and refrigerate at least 6 ours before serving.