This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Warm pumpkin spices and creamy cheesecake complement each other beautifully. This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert.
Preheat the oven to 300°F.
To make the gingersnap crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. The crumbs should be the texture of wet sand and hold together when squeezed. (See "tips," below for details on how to make this without a food processor.)
Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9" pie pan.
Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.
To make the cheesecake filling: Wipe out your food processor. Add the cream cheese and sugar and process until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.) Transfer the cheesecake mixture to the cooled crust, spread into an even layer, and place in the refrigerator to chill while the oven preheats (or at least 25 minutes).
Preheat the oven to 425°F.
To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices, and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling — pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165°F when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.
Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.
Substitute 2 scant teaspoons of Pumpkin Pie Spice for the cinnamon, ginger, nutmeg, and allspice in the pumpkin filling, if desired.
In place of the light cream or evaporated milk, you can use 1/3 cup (75g) whole milk plus 1/3 cup (75g) heavy cream.
If you prefer a traditional flaky pie crust, omit the gingersnap cookie crust and instead prepare the pastry for a single pie crust, parbake it, and let cool completely before adding the cheesecake filling.
To make the gingersnap crust without a food processor, put the cookies into an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin. Then combine the cookie crumbs with the remaining crust ingredients and mix until it has the texture of wet sand and holds together when squeezed. Press the crumbs into the bottom and up the sides of a 9" pie pan. Mix the cream cheese filling using an electric hand mixer or a stand mixer. Proceed with the recipe as otherwise described.
You’ll have 1/2 cup (113g) pumpkin leftover. It freezes well and makes a great addition to smoothies or oatmeal. Or use it to make a half-batch of Inside-Out Pumpkin Muffins or Pumpkin Cheddar Biscuits.
If using a deep dish pie pan (one that’s more than 1 1/2" deep), you can increase the pumpkin filling by 1 1/2 times to ensure the pie shell is nicely filled: Use 3/4 cup (149g) sugar, one 15-ounce can pumpkin, 1 cup (227g) light cream or evaporated milk, and 3 eggs.
