Layered Cheesecake Pumpkin Pie Recipe
Delicious layered cheesecake pumpkin pie recipe!
You can’t go wrong with this beauty on your Thanksgiving dessert table. It is a delicious twist on a pumpkin pie recipe and easy to make. Even the non-pumpkin-pie people will probably like it. Gotta love a cookie crust too – easy and delicious!
I am personally a lover of good pumpkin pie and cheesecake, so it is easy for me to love this pie. A few friends wanted to try it that don’t usually like pumpkin pie though and they actually thought it was pretty good! Ate their whole slice. So it seems to be a wonderful compromise! There’s enough pumpkin pie involved for those fans, but little enough for those that aren’t.
I think the gingersnap crust is perfect for this pie, however, a graham cracker crust works well too. Cookie or cracker crusts are great because they are so easy and quick to make. And, of course, they taste good too!
The pie is a bit thinner than most pies, but I actually really like that because you don’t have to worry about the center not cooking through. And it is a great ratio of crust to pie filling, especially for those that like a good crust, like me.
Also, I think this pie would do just fine if you make it a day in advance. Cover the pie loosely with foil or plastic wrap and keep it refrigerated. Wait to add whipped topping until right before serving.
I ended up with some extra pumpkin pie filling because I didn’t want the filling to exceed the crust, so I just put the extra in a ramekin and baked it along side the pie. Of course, if you are able to press the crust further up the sides, you can add more in there and have less extra, if any.
If you want to get really fancy, you can mix up some fresh whipping cream with a little powdered sugar, a pinch of ground ginger, and a teaspoon of vanilla. Otherwise, the easy canned stuff gets the job done, or I like it without any topping too.
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Layered Cheesecake Pumpkin Pie Recipe
- 2 cups gingersnap cookie crumbs (about 10 3/4 ounces)
- 1/4 cup powdered sugar
- 6 tablespoons butter, melted
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 2 tablespoons sour cream (optional)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 cup canned pure pumpkin puree
- 2/3 cup evaporated milk
- 2 large eggs, lightly beaten
- Preheat oven to 375.
- In a medium bowl, combine crumbs, sugar, and butter. Press the mixture into the bottom and partway up the sides of a 9-inch springform pan or 9-inch deep-dish pie pan. (It may be helpful to use a measuring cup with straight sides to press and smooth the crust.) Bake for about 8-10 minutes, just until set and aromatic. Remove from oven and let crust cool on a rack.
- For the cheesecake filling, beat the cream cheese (and sour cream, if adding) with the sugar until fairly smooth. Stir in the egg and vanilla. Spoon the filling into the crust.
- In a medium bowl, whisk together the sugar, salt, and spices. Add the pumpkin, milk, and eggs; whisk gently until combined and smooth. Gently spoon the pumpkin mixture over the cheesecake layer, up to about 1/4 inch of the top of the crust. (If you have extra filling, you can bake it in a custard cup along with the pie, and remove it from oven when set.)
- Reduce oven temperature to 350.
- If using a springform pan, place it on a baking sheet lined with foil. Bake for 50-60 minutes, until it looks set but still wobbles a bit in the center when you jiggle it. Remove pie from oven, let cool to room temperature, then refrigerate until serving. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and a teaspoon of vanilla.
Recipe Adapted From: The King Arthur Flour Baker's Companion