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Pumpkin Cheesecake Pie with Gingersnap Crust

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours 40 minutes
Total Time 6 hours
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Gingersnap Crust
  • 2 cups gingersnap cookie crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • Pinch of salt
  • For the Pumpkin Cheesecake Filling
  • 16 oz (450g) cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • Optional: pinch of cloves for deeper spice
  • Topping (Optional but Recommended!)
  • Fresh whipped cream or vanilla bean whipped cream
  • A sprinkle of cinnamon or crushed gingersnaps

Instructions
 

  • Step 1 — Make the Crust : Preheat oven to 350°F (175°C). Mix cookie crumbs, melted butter u0026 sugar in a bowl. Press mixture firmly into a 9-inch pie plate or tart pan.Bake 8–10 minutes, then cool slightly.
  • Step 2 — Prepare the Cheesecake Filling : Beat softened cream cheese until smooth and fluffy. Add pumpkin, brown sugar, eggs, and vanilla; mix until combined. Add spices u0026 flour — mix just until smooth (do not overbeat).
  • Step 3 — Fill u0026 Bake : Pour over the pre-baked crust u0026 smooth top. Bake 50–60 minutes, until edges are set and the center jiggles slightly. Turn off oven, crack door open, and let pie cool gradually (reduces cracking).
  • Step 4 — Chill : Cool completely on a rack, then refrigerate 4 hours or overnight.
  • Step 5 — Garnish u0026 Serve : Top with whipped cream — swirl or dollop style. Dust lightly with cinnamon or crushed gingersnaps