Delicious Pumpkin Cheesecake Pie Recipe
Looking for a simple, easy to prepare, yet delicious dessert recipe? Pumpkin cheesecake pie is creamy, full of flavor, and perfect for holidays, family get-togethers, potlucks, etc. If you love pumpkin, gingersnap crust, and pecans... give this recipe a try. It's so yummy! Please enjoy the pumpkin bread pudding video below, this also makes a an easy, scrumptious dessert finished off with whipped cream and toffee sauce!
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie/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 Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in a food processor and process until pecans are finely chopped, approximately 20 seconds. Pour into a large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine ingredients. Turn mixture into 10 in. pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set crustaside to cool. Leave the oven on.
In a large bowl, beat together the 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 cinnamon, cloves and ginger. Place pie dish on a baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on a rack. Arrange pecan halves around the edge of the pie. Makes 12 servings.
This delicious pumpkin bread pudding is full of flavor; pumpkin, spices, pecans, hot toffee sauce and whipped cream. A very easy recipe to make in the Fall months or anytime. Enjoy!!