Sweet ‘n’ spicy gingersnap cookies make an insanely good crust for this seasonal twist on pumpkin cheesecake pie! It’s rich, silky, and you’ll definitely want it on your Thanksgiving pie table!
Why would you eveeeeeeer choose between pumpkin pie and cheesecake again? Spoiler alert: never again. Courtesy of gingersnap pumpkin cheesecake pie entering your life and never ever leaving.
The world’s finest trio = gingersnaps + pumpkin pie + cheesecake. I’m calling it, guys.
I’m also calling pie dibs while I’m at it. That’s a thing in my house around Thanksgiving when it comes to pie leftovers. You GOTTA call dibs on a certain type of pie otherwise you get no pie. (sob) 😥😥
Also. This is majorly serious pie goals, friends. It’s majorly good and ultimately a cheesecake/pumpkin pie fanatic’s dream. <<< consider skipping Thanksgiving dinner and just going straight to the pie table.
First things first: Don’t burn your gingersnaps crust like I *totally* meant to do. Seriously, watch your crust like a hawk while it pre-bakes and don’t let Netflix distract you. (casually looks at the sky)
So there’s only four major steps involved in this pie. ANYONE can do this!
- Gingersnap crust. As noted above, do not burn it and only prebake it a few minutes. It will bake the rest of the way once the filling is on top.
- Speaking of which…pumpkin cheesecake filling! It’s just your standard cheesecake filling with oodles of pumpkin accidentally falling into the bowl. Happy accident.
- Bake! If the crust browns a little too much before the filling is firm, cover the edges with aluminum foil.
- Chill time. I prefer to chill this pie overnight for optimal easy slicing the next day. And honestly, it erases the temptation to eat it all immediately.
Mercy. If we’re being real, it’s pumpkin cheesecake pie ALL the way every dang time from now til forever, guys. Ya heard it here first. ✌️✌️
Now ummm…pie binge time is a thing right? Good, cause it’s def pie binge time.
Gingersnap Pumpkin Cheesecake Pie
- 2-1/2 cups gingersnap crumbs
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon white whole wheat flour
- 6 tablespoons melted butter
- 16 oz softened cream cheese
- 3/4 cup coconut sugar or brown sugar
- 2 tablespoons maple syrup
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- Additional crushed gingersnaps for garnishing
Make the crust: Preheat oven to 350F. In a small bowl, whisk crust ingredients until crumbly. Press into the bottom and up the sides of a 9-in pie pan. Freeze crust 10 minutes then bake at 350F 8-10 minutes until light golden brown. Cool slightly.
Make the filling: In a large bowl with a handheld mixer, beat cream cheese and sugar until completely smooth. Beat in syrup, pumpkin puree, eggs, vanilla, and pumpkin pie spice until filling is smooth and creamy.
Pour filling into crust and gently smooth top. Bake pie at 350F 40-45 minutes or until middle of pie is set. Cool pie completely on a wire cooling rack, then transfer to refrigerator and chill at least 4 hours.
Just before serving, garnish pie with additional crushed gingersnaps. Slice pie and enjoy!