PUMPKIN GINGER CHEESECAKE PIE
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.
Categories Cake Food Processor Egg Ginger Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Chill Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make gingersnap crumb crust and reserve.
- Put oven rack in middle position and preheat oven to 350°F.
- 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.
- 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.
- 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.
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Bobbi Elkins
[email protected]Meh.
Buzy Signnal
[email protected]This pie was just okay. I've had better.
Monjia sai
[email protected]I would not recommend this recipe.
Sabrin Ahmed
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
Adrianne Thomas
[email protected]I'm so glad I tried this recipe. It's a new favorite!
Amos Wilhelmi
[email protected]This pie is perfect for fall. The flavors are warm and comforting.
Wali Sherzad
[email protected]I'm not a huge fan of pumpkin pie, but this one is pretty good. The ginger adds a nice touch.
Muthoni
[email protected]This pie is a bit too sweet for me, but I can see how others would enjoy it. The crust is delicious though!
Jasen Estrada
[email protected]The crust is a little too crumbly for my taste, but the filling is divine. Overall, I really enjoyed this pie.
Muhammad Khayam Butt
[email protected]This pie is so easy to make, and it always turns out perfect. I've made it several times for potlucks and parties, and it's always a crowd-pleaser.
Muhammad Faseeh
[email protected]I love the combination of pumpkin and ginger in this pie. It's a unique and flavorful twist on a classic.
Enibukun Deborah
[email protected]This pumpkin ginger cheesecake pie was a hit at our Thanksgiving gathering! The flavors were perfectly balanced, and the crust was flaky and delicious. I will definitely be making this again.