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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Cheesecake Pie Recipe

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This recipe for Pumpkin Cheesecake Pie is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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