Pumpkin Ginger Cheesecake Pie

Name: Pumpkin Ginger Cheesecake Pie
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 1 gingersnap crumb crust baked and cooled; 227 grams cream cheese, softened; 59 milliliters chopped crystallized ginger; 2 larges eggs; 1 Tbsp all-purpose flour; 1 teaspoons freshly grated nutmeg; 0 teaspoons salt; 237 milliliters canned solid-pack pumpkin (from a 15-ounces can); 177 milliliters sugar; 59 milliliters whole milk

Pumpkin Ginger Cheesecake Pie requires roughly 8 hours from start to finish. This recipe makes 8 servings with 219 calories, 4g of protein, and 11g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of sugar, salt, crystallized ginger, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Make gingersnap crumb crust and reserve.

Ingredients you will need

Crust

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth.

Ingredients you will need

Cream Cheese

Ginger

Sugar

Equipment you will use

Food Processor

Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.

Ingredients you will need

Nutmeg

All Purpose Flour

Egg

Milk

Salt

Reserve 2/3 cup cream cheese mixture in a glass measure.

Ingredients you will need

Cream Cheese

Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.

Ingredients you will need

Cream Cheese

Pumpkin

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream Cheese

Pumpkin

Crust

Equipment you will use

Baking Sheet

Oven

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.

Equipment you will use

Paper Towels