Search Recipes:


Bookmark This Site
NEW Recipes Added
Browse Recipes

Pumpkin Cheesecake Pie With Gingersnap Crust | Pumpkin Cheesecake Pie With Gingersnap Crust Recipes | Pumpkin Cheesecake Pie With Gingersnap Crust Recipe

Pumpkin Cheesecake Pie With Gingersnap Crust recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Pumpkin Cheesecake Pie With Gingersnap Crust


1/2 c. pecans

2 tbsp. sugar

1 c. gingersnap crumbs (from about 20 cookies)

5 tbsp. unsalted butter, melted

1 lb. cream cheese, room temperature

2/3 c. brown sugar, packed

1/2 c. sour cream, room temperature

1 c. canned solid-pack pumpkin

3 eggs, room temperature

1 tsp. ground cinnamon

Pinch of ground cloves

Pinch of ground ginger

Pecan halves, for garnish

No Recipe Image


Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.

Custom Search
What's New
NEW Check here often to see what new recipes & articles have been added in the past week. We add new items almost every day!
You Might Also Like

Home | Bookmark us | Advertise | Contact us | About us | Terms of Use/Disclaimer | Newsletter | What's New
Copyright © 1996-2018 Annie's Recipes. All rights reserved.