Gingersnap Pumpkin Cheesecake Pie

This pumpkin cheesecake pie features silky layers of pumpkin pie filling and rich cheesecake on a spiced gingersnap crust. - a keeper pie for any holiday table!

5 from 2 votes

This pumpkin cheesecake pie features silky layers of pumpkin pie filling and rich cheesecake on a spiced gingersnap crust. - a keeper pie for any holiday table!

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 384kcal

Ingredients

Gingersnap Crust

1-1/2 cups plus 1 tablespoon gingersnap cookie crumbs
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
5 tablespoons melted unsalted butter

Cheesecake Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract

Pumpkin Pie Filling

1-1/4 cups pumpkin puree
2 large eggs, room temperature
1/3 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons heavy whipping cream
3 tablespoons 2% or skim milk
2 teaspoons pumpkin pie spice
1-1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt

Instructions

Gingersnap Crust

Preheat oven to 350F. In a small bowl, combine gingersnap crumbs, brown sugar, cinnamon, and butter until crumbs are moistened.
Pat crumbs into the bottom and up the sides of a 9-inch pie pan. Bake crust at 350F 8-10 minutes until crust is just fragrant and slightly firm to the touch. Allow crust to cool on a wire cooling rack.

Cheesecake Filling

Place softened cream cheese and sugar in a medium bowl. Use a handheld electric mixer to beat until completely creamy, about 2 minutes. Beat in egg and vanilla until smooth. Set aside for a moment.

Pumpkin Pie Filling

In a separate medium bowl, beat pumpkin, eggs, sugars, heavy cream, milk, pumpkin pie spice, vanilla, and salt until smooth.
Pour cheesecake filling into gingersnap crust and evenly smooth out. Pour pumpkin pie filling on top, carefully smoothing out.
Bake pie at 350F 55-60 minutes until center of pie is almost set (cover the crust edges with a pie shield or tin foil if they are browning too fast) The very center of the pie will still be a little wobbly when the pie is done - this is okay. Remove pie from oven and transfer to a cooling rack to cool completely.
Once pie is cooled, refrigerate at least 2 hours before serving. Slice pie into wedges and serve. Enjoy!

Video

Notes

Storing Instructions

Store pie in refrigerator up to 6 days.

Nutrition