What’s better than pumpkin pie? Pumpkin Pie Cheesecake, obviously. Bringing together warm pumpkin spices, notes of ginger, and creamy dreaminess, this dessert is a must for the season. Plus, beautiful pumpkin swirls makes this dessert a real stunner, perfect for the holidays.
The crust calls for gingersnaps, so I upped the ante and went for the best – Miette’s gingersnaps. Extra buttery, assertively gingery, and sturdy. I had a hunch these would make a killer crust. Hunch confirmed.
I pulverized the gingersnaps in the food processor with a few spoonfuls of sugar and a pinch of salt. Then mixed it together with some melted butter, and pressed it into the pan to form the crust.
I used a springform pan, but you could just as well use a pie pan. I guess technically then you’d be making a Pumpkin Cheesecake Pie rather than a Pumpkin Pie Cheesecake…semantics. I promise, it will be devoured just the same no matter what it’s called.
As the crust baked, I set to work on the filling. In the food processor, I pulsed together candied ginger and sugar until the ginger was finely chopped. Then, I added the cream cheese, eggs, cream, cornstarch, vanilla, cinnamon, nutmeg, and salt, and processed until I had a smooth mixture.
I set aside 1/3 cup of this cream cheese mixture, and whisked the rest of it together with my pumpkin puree.
After tasting Pumpkin + Cheesecake, I don’t think I’ll ever go back to plain Pumpkin Pie. The cheesecake addition somehow lightens it up, makes it more luxurious, less sticky sweet.
Now for the fancy decoration. The beautiful swirls on top will be sure to evoke oohs and ahhs from everyone. This is the detail that makes this dessert a party favorite. I promise, it’s not as hard as it looks. Just pour the pumpkin mixture into the gingersnap crust and drizzle in the reserved cream cheese mixture on top. Now take a butter knife or handle-end of a spoon and make decorative swirls.
Voila! Look at that. You’re so fancy.
Bringing together warm pumpkin spices, notes of ginger, creamy dreaminess, and beautiful swirls, this dessert is a must for the holiday season. (Adapted from Gourmet, November 2006)
Inactive Chilling Time: 6 hours. Cheesecake can be chilled up to 3 days (crust will soften slightly).
Recipe Source: LickMySpoon.com.
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