Yay for pumpkin AND cheesecake! I usually don’t like my cheesecake messed with too much, but there are exceptions. Yes to pumpkin in cheesecake for sure.
The first time I made this was for Thanksgiving some years ago. My family promptly informed me that we no longer needed regular pumpkin pie. This was the new star of Fall celebrations and Thanksgiving, and pumpkin pie is a little boring after all. My daughter makes this for her family now.
Right now it is 4:00 a.m. on a beautiful September morning. The windows are open and I can hear an owl outside somewhere. Who-who-whoo! Just the owl and I are awake. Anyway, I’m wired to be a morning person. I can’t really help it so I might as well enjoy it.
When I first found this recipe it had a graham cracker crust and not really enough filling in my opinion – but still a lovely pie with star potential. So I added a gingersnap crust and increased/modified the filling. Serve it with some whipped cream or Browned Butter Ice Cream to dress it up a little.
This is pretty simple for cheesecake. For the crust:
- 1-3/4 cup ground ginger snap cookies
- 2 tbsp sugar
- 1/4 cup melted butter
Mix together and press into pie pan or springform pan. Bake 350F for 10 minutes.
Now for the cheesecake:
- 3 8-oz pkg softened cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 3/4 cup pumpkin
- 1 tsp cinnamon
- 1 pinch cloves
- 1 pinch nutmeg
Mix the cream cheese in the mixer until smooth. Add sugar and mix until smooth. Add one egg at a time and mix, add vanilla. Place half of batter in pan and spread evenly.
Make sure your naughty puppy doesn’t counter surf for the empty cream cheese wrappers. But she’s so cute…
Now blend the pumpkin and spices into the remaining cheesecake batter and spread over the top of the plain cheesecake batter. Bake at 350F for 35-40 minutes. Cool and then refrigerate before serving. Absolutely delicious. I’m loving autumn!