This post was last updated on November 17, 2014 to include new images.
Every Thanksgiving, I make a pumpkin pie.
For the longest time, I had always wanted to make a pumpkin cheesecake…but, alas, I’d wind up making a pumpkin pie.
Yea, pumpkin pie is delicious…but I have always been more partial to cheesecake.
Big surprise, huh?
And, pumpkin cheesecake!?! Are you kidding me? So good.
Speaking of cheesecake, isn’t it the best? I personally prefer the thick, drier New York style cheesecake…you know the kind that puts up a fight when you stick your fork in it. Mmm.
I also like to make my own crust. I think homemade pie crusts just taste better than store-bought crusts and they aren’t really that much effort to make (unless you randomly decide to make the crumbs by hand rather than with a food processor, like I did one year).
I thought it’d be a neat flavor addition to add some gingersnap crumbs to the traditional graham cracker crumbs for the crust. The result was a complete success.
The gingersnaps give off a great flavor boost and made the crust a little more crunchy. Yum. I shared step-by-step pics of how to make the gingersnap crust in my last post if you’d like to check it out.
Also, I made a sour cream topping to spread over the pie after it has set. This contrasts really nicely with the pumpkin cheesecake to cut the sweetness of the pumpkin. Mmmm.
This recipe is definitely a keeper. Definitely. I actually want to make it again right now.
I’m not kidding. It was so good!
- 3/4 cup finely ground graham cracker crumbs approx. 5 1/2 sheets
- 3/4 cup finely ground gingersnap crumbs approx. 6-8 small cookies
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted plus softened butter to grease pie plate
- 1/2 tsp ground cinnamon
- 1 bottom gingersnap pie crust see my gingersnap pie crust post for step-by-step instructions
- 7 1/2 oz pumpkin purée 1/2 can
- 7 oz brown sugar divided
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/16 tsp ground allspice
- 2 large eggs
- 6 oz cream cheese at room temperature and cut into 1-inch cubes
- 8 oz sour cream
- 1/2 tsp pure vanilla extract
- Preheat oven at 375 degrees.
- Grease a 9-inch pie plate with softened butter.
- In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. To turn the cookies into crumbs, you can either use a food processor and pulse until fine or place the cookies into a ziplock bag and pound with a heavy object, like a mallet or mug).
- Press mixture into pie plate. Try to make crust as evenly distributed as possible.
- Bake crust for 8-10 minutes, until starts to turn darker, golden-brown. Allow to cool.
- If not using the crust right away, simply chill in the refrigerator.
- Preheat oven to 325 degrees.
- Combine pumpkin purée, 6 tbsp. brown sugar and spices in a blender. With the blender running, add cream cheese, one cube at a time. Continue to blend until smooth.
- Add the eggs and vanilla and blend until thoroughly mixed and smooth.
- Pour mixture into crust (see recipe above). Place pie plate on baking sheet and bake until set, about 30-35 minutes.
- Meanwhile, combine sour cream, remaining brown sugar and vanilla in a medium bowl until smooth. Set aside.
- Remove pie from the oven. Gently spread sour cream mixture over the pie top until evenly covered. Return pie to the oven and bake for an additional 5-8 minutes to set the sour cream topping.
- Cool at room temperature and then refrigerate before serving.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂