2000s Recipes + Menus
Pumpkin Ginger Cheesecake Pie
Serves8
- Active time:20 min
- Start to finish:8 hr (includes making crust and chilling pie)
November 2006
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
- 1 gingersnap crumb crust, baked and cooled
- 3/4 cup sugar
- 1/4 cup chopped crystallized ginger
- 8 oz cream cheese, softened
- 2 large eggs
- 1/4 cup whole milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup canned solid-pack pumpkin (from a 15-oz can)
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Make gingersnap crumb crust and reserve.
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Put oven rack in middle position and preheat oven to 350°F.
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Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
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Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
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Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
Cooks’ note: Cheesecake can be chilled up to 3 days (crust will soften slightly).
- Keywords
- lillian chou,
- dessert,
- cheesecake,
- pumpkin,
- fall
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