PUMPKIN CHEESECAKE PIE

Pumpkin Cheesecake Pie image

If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California

Provided by Taste of Home

Time 1h5m

Yield 10 servings.

Number Of Ingredients 17

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 large 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 sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

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. , 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. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.