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Pumpkin Ginger Cheesecake Pie

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Pumpkin Ginger Cheesecake Pie

Pumpkin Ginger Cheesecake Pie

amanda

Equipment

  • - Hand Mixer with Dough Hooks (Essential for mixing pie dough smoothly)

  • - Springform Pan (Ideal for creating a cheesecake without the crust, as recommended in some recipes or variations)

Ingredients

  • 1 gingersnap crumb crust baked and cooled

  • 3/4 cup sugar

  • 1/4 cup chopped crystallized ginger

  • 8 ounces cream cheese, softened

  • 2 large eggs

  • 1/4 cup whole milk

  • 1 tablespoon all-purpose flour

  • 1/2 teaspoon freshly grated nutmeg

  • 1/4 teaspoon salt

  • 1 cup canned solid-pack pumpkin (from a 15-ounces can)

Instructions

1

Instruction 1

Make gingersnap crumb crust and reserve.
2

Instruction 2

Put oven rack in middle position and preheat oven to 350°F.
3

Instruction 3

Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
4

Instruction 4

Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
5

Instruction 5

Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
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