GINGERBREAD CHEESECAKE PIE

Gingerbread Cheesecake Pie image

A triple dose of ginger flavor (in the cheesecake filling, the cookie crust AND the gingersnap garnish!) gives this creamy pie its holiday appeal.

Provided by My Food and Family

Categories Dairy

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

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Ingredients

For the crust:
1 pkg. (8 oz.) gingersnaps cookies (reserve 4 cookies for garnish)
1/4 cup butter, melted
1/4 cup For the cheesecake filling:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup sugar
2 egg s
molasses
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
nutmeg
For garnish:
1/2 cup whipped cream
4 gingersnaps, crushed

Steps:

Heat oven to 325°. Add gingersnap cookies and melted butter to food processor. Process until cookies are fine and the butter is fully incorporated. Press into a 9 inch pie plate.
Combine all ingredients for the cheesecake filling in a large bowl. Use a hand-mixer on low to combine ingredients. Mix well and pour into gingersnap crust.
Bake for 60 - 70 minutes, or until cheesecake is set in the middle.
Serve garnished with fresh whipped cream and sprinkled with gingersnap crumbs.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g