Cream Cheese Pumpkin Pie with Gingersnap Crust

My Cream Cheese Pumpkin Pie with Gingersnap Crust is the ultimate fall twist on classic pumpkin dessert. The creamy cheesecake layer mingles with spiced pumpkin custard over a crisp, buttery crust that pops with flavor, making it a keeper for Thanksgiving dessert tables and family gatherings.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 8 Servings

Calories: 638 kcal per serving

Ingredients

16 ounces - Gingersnap cookies
⅓ cup - Brown sugar
6 tablespoons - Unsalted butter
1 cup - Heavy whipping cream
8 ounces - Cream cheese
29 ounces - Pumpkin puree
1 ½ cups - Powdered sugar
1 tsp - Vanilla
2 ½ teaspoons - Pumpkin spice
½ tsp - Cinnamon

Instructions

Preheat oven to 375°F.
Crush cookies until you have fine crumbs.
In a medium bowl, combine cookie crumbs, brown sugar and melted butter until well combined.
Press cookie mixture into a 9 inch pie plate.
Bake for 7 minutes or until set.
In a mixing bowl with an electric mixer beat the cream cheese until light and fluffy. Add in powdered sugar and continue mixing until well mixed. Add in pumpkin, vanilla, pumpkin pie spice and cinnamon. Continue to mix until everything is well incorporated.
In a separate bowl beat heavy cream on medium for 1-2 minutes, then increase the speed to high and beat until stiff peaks form.
Add the whipped cream to the pumpkin mixture and fold in gently until well mixed.
Spread the mixture evenly in the cookie crust, cover and place in the fridge for at least 4 hours.
Serve with whipped cream topping if desired.

Nutrition