- A buttery spiced gingersnap crumb crust - Layers of rich cheesecake and pumpkin pie - Easy to make ahead of time and a great alternative to standard pumpkin pie
- Gingersnaps - Brown sugar - Cinnamon - Unsalted butter - Cream cheese - Granulated sugar - Eggs
- Vanilla extract - Pumpkin puree - Heavy cream - 2% or skim milk - Pumpkin pie spice - Kosher salt
In a medium bowl, combine gingersnap crumbs, brown sugar, cinnamon, and melted butter until crumbly. Pat into a 9-inch pie pan and bake at 350F 8-10 minutes.
In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Pour into baked gingersnap crust.
In a medium bowl, beat pumpkin, eggs, sugar, heavy cream, milk, pumpkin pie spice, vanilla, and salt until smooth. Pour over cheesecake layer.
Bake pie at 350F 55-60 minutes until center of pie is almost set (it will still be a little jiggly) Remove pie from oven and cool completely on a cooling rack.
Chill pie in refrigerator at least 2 hours before slicing and serving chilled. Enjoy!