"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Cheesecake Pie Recipe

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This recipe for Pumpkin Cheesecake Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 1/2 cups crushed gingersnap cookies
1 tbsp. sugar
1/4 cup butter, melted
Filling
2 pkgs. cream cheese, softened
3/4 cup sugar
1 can solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. each ground ginger and nutmeg
1/8 tsp. salt
2 eggs, lightly beaten
Topping
1 cup sour cream
1/4 cup sugar
1 tsp. vanilla extract

Directions:
Directions:
In small bowl combine gingersnaps and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9in. deep dish pie plate. Bake at 350 for 8-10 minutes or until lightly browned, In large mixing bowl beat cream cheese until smooth. Gradually beat in sugar; add the pumpkin, cinnamon, ginger, nutmeg and salt. Beat in eggs just until combined; pour into crust. Bake 35-40 minutes or until center is almost set. In a small bowl combine sour cream, sugar and vanilla. Spread over pie; bake 8-12 minutes longer. Cool on wire rack; cover and refrigerate for at least 4 hours. Sprinkle with cinnamon through a paper doily.

 

 

 

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