Pumpkin Ginger Cheesecake Pie
A decadent fusion of pumpkin pie and cheesecake featuring a gingersnap crust, crystallized ginger, and a decorative cream cheese swirl. This dessert combines the warm spices of nutmeg with the creamy richness of cheesecake and pumpkin.
Ingredients
- •1 whole gingersnap crumb crust baked and cooled
- •¾ cup sugar
- •¼ cup chopped crystallized ginger
- •8 ounces cream cheese, softened
- •2 whole large eggs
- •¼ cup whole milk
- •1 tablespoon all-purpose flour
- •½ teaspoon freshly grated nutmeg
- •¼ teaspoon salt
- •1 cup canned solid-pack pumpkin (from a 15-ounces can)
Cooking Instructions
- 1.
Make gingersnap crumb crust and reserve.
20 min
- 2.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 3.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
10 min
- 4.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
5 min
- 5.
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
400 min
