MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Cheesecake Pie
Categories: Cheesecake, Pie, Squash, Desserts
Yield: 10 Servings
1 1/2 c Gingersnap cookies; crushed
1 tb Sugar
1/4 c Butter; melted
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16 oz Cream cheese; softened
3/4 c Sugar
2 lg Eggs; lightly beaten
15 oz Can solid-pack pumpkin
1 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Salt
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1 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
Ground cinnamon (optional)
In a small bowl, combine gingersnap crumbs and sugar. Stir in
butter. Press onto the bottom and up the side of a greased 9"
deep-dish pie plate. Bake at 350°F/175°C for 8 to 10 minutes or
until lightly browned.
In a large bowl, beat cream cheese and sugar until smooth. Add
eggs; beat on low speed just until combined. Stir in the pumpkin,
cinnamon, ginger, nutmeg, and salt.
Pour into crust. Bake for 30 to 35 minutes or until center is
almost set.
In a small bowl, for topping, combine the sour cream, sugar, and
vanilla. Spread over pie. Bake 5 to 7 minutes longer or until set.
Cool on a wire rack. Cover and refrigerate for at least 4 hours.
Sprinkle with cinnamon if desired.
Recipe by Sharon Crockett, La Palma, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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