Double Layer Pumpkin Cheesecake with Gingersnap Cookie Crust

I have told you about my deep love for pie season, but during the month of November, I have a one-track mind for pumpkin pie.

There are heated debates to be had over whether it is ever acceptable to deviate from the classic, tried-and-true pumpkin pie. I usually don’t like to question success, and definitely don’t like my favorite seasonal foods being changed in any way.

BUT. This cheesecake twist is worth it.

(In fairness, I’m not advocating this cheesecake replace a traditional pumpkin pie. I see this more as something to serve in addition to the standard pumpkin pie.)

A lot of people like the flavor of pumpkin pie, but not its congealed, gelatinous texture. This pie solves that problem.

I love this cheesecake because it has the distinctive pumpkin, slightly spicy flavor that I want in my pumpkin pie, PLUS all the creaminess and richness of a cheesecake.

You really can have it all, folks.

My favorite part of this pie is by far the gingersnap cookie crust. If you love gingersnaps and boldly spiced pumpkin pie, this will rock your world. 

I use Trader Joe’s Triple Ginger Gingersnaps for this crust (my current favorite fall product at Trader Joe’s!), but any hard gingersnap cookie will do. Hard is key - you need to be able to get the cookies into very fine crumbs. Think Oreo’s or Graham Crackers.

I find the easiest way to get an even cookie crust is to tamp it down with a glass - I use a stemless wine glass and it works great!

Adapted from Allrecipes