 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
If youâre looking for a classic autumn dessert, try this pumpkiny cheesecake pie. Itâs a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy sweet foundation. Ingredients:
1-1/2 cups crushed gingersnap cookies |
1 tablespoon sugar |
1/4 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
2 eggs, lightly beaten |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
topping: |
1 cup (8 ounces) sour cream |
1/4 cup sugar |
1 teaspoon vanilla extract |
ground cinnamon, optional |
Directions:
1. In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
3. Pour into crust. Bake for 35-40 minutes or until center is almost set.
4. 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. Yield: 8-10 servings.
|
|