Nov 22, 2013

Pumpkin Cheesecake Pie with Gingersnap Crust (Thanksgiving: Let's Eat Week)

Just like I promised yesterday, I have dessert for you today.

Well not really. I have the dessert recipe. Sorry if I got your hopes up with the promise of dessert.

This recipe is practically as good as the real pie, and it is one step closer to the real pie. Ya' just have to make it.

No biggie.

Today on day 5 of Thanksgiving: Let's Eat Week it is all about the dessert. Pumpkin Cheesecake Pie with Gingersnap Crust.

I made a version of this pie the very first time that I hosted Thanksgiving. It was rather exhilarating. My plan was for it to be the "cherry on top" of my Thanksgiving dinner "sundae". I was more than a little nervous that it was going to be a big dud. A dud on top of a dinner dud.

Sometimes when I am anxious I get a little glass half empty, with a leak in the bottom. A girl's first Thanksgiving will do that do her.

Good news, both turned out pretty good. The pie, being the perfect ending.

Originally what drew me to this pie was that is was only part pumpkin pie. I do not care for traditional pumpkin pie. I do however, love cheesecake, which I have on many, many, many occasions declared. Most recently on the oh-so-delightful Gingersnap Cheesecake Bars.

I fully believe that cheesecake can make almost anything even better.

That goes for pumpkin. That goes for pie.

The gingersnap cookie crust doesn't hurt things either.

Oh and don't forget the whup cream... yep I said whup. I love whup cream.

I wish Thanksgiving were right now and that this pie was in front of my face. Oh well, I guess I will have to show some patience.

I hope you enjoy it!

Pumpkin Cheesecake Pie with Gingersnap Crust

1 lb gingersnaps, crushed
8 Tablespoons butter, melted
2 Tablespoons sugar
12 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon finely grated orange zest
1 15-ounce can of pumpkin
3/4 cup sugar
2 teaspoons pumpkin pie spice
3 eggs
3/4 cup half and half
3/4 cup broken walnuts
1/2 cup chocolate covered Health bits
1/4 cup brown sugar
whipped cream

To make the crust, combine the gingersnaps, butter, and sugar until completely mixed. Press firmly into a 9" pie pan. Set aside.

In a bowl, combine cream cheese and the 1/3 cup sugar and beat until smooth. Beat in the egg. Then  stir in the orange zest. Cover and chill for 30 minutes.

Next make the pumpkin filling. In another bowl, combine pumpkin, the 3/4 cup sugar, and the 2 Tablespoons of pumpkin pie spice. Add in the eggs and beat lightly. Then mix in the half and half.

Spread the cream cheese mixture over the crust carefully. Then pour the pumpkin mixture over the cream cheese layer. Bake at 375 for 25 minutes. In a small bowl, combine the walnuts, Heath bits, and brown sugar. Sprinkle the mixture over the top of the pie and cook for another 30 minutes, or until the middle is set.

Cool on a wire rack. Refrigerate the pie for at least 2 hours.

Top with whipped cream before serving.

Thanks for joining me for Thanksgiving: Let's Eat Week.
I hope some make your menu, or at the very least your 
Pinterest Thanksgiving Menu board for next year...
or you know for whenever you are hungry.

Follow along with Just Another Day in Paradise

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1 comment:

My Recent Favorite Books said...

This looks delicious! I **love** Pie! =)


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