Creamy Pumpkin Cheesecake Pie with Gingersnap Crust
Author: 
Recipe type: Sweet Treats, Holiday Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • ¾ cups ginger snap cookies crumbs (from about 25 gingersnaps, ground in food processor)
  • ⅛ cup sugar
  • 2 tablespoons unsalted butter, melted
  • For the filling:
  • 2 packages (8 ounces each) reduced-fat bar cream cheese, very soft
  • ¾ cups sugar
  • 1½ tablespoons all-purpose flour
  • ½ cup canned pumpkin puree
  • 1 tablespoon pumpkin-pie spice
  • ½ tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
Instructions
  1. Preheat oven to 350 degrees, with rack in center. Lightly butter a 9" glass pie pan.
  2. Make the crust: In a medium bowl, mix cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Pour filling into pie pan, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours or overnight.
Recipe by In Good Taste at http://ingoodtaste.kitchen/pumpkin-cheesecake-with-gingersnap-crust/