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!

Pumpkin Cheesecake with Gingersnap Cookie Crust

• Servings: Makes 1 (9-inch) pie
• Time: 1 hour to make, plus additional time to chill
• Difficulty: Easy
• Print

The flavor of a classic pumpkin pie, with the creamy richness of a cheesecake, all in a crunchy, spicy gingersnap cookie crust!

Ingredients

Gingersnap Cookie Crust:

• 10 ounces crispy gingersnap cookies
• 6 tablespoons unsalted butter

Pumpkin Cheesecake:

• 2 (8 ounce) bricks cream cheese, softened
• 1/2 sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice

For topping: Whipped cream

Directions

Gingersnap Cookie Crust:

Process cookies in a food processor until no large bits remain – about a minute. Melt butter in a large bowl. Add cookie crumbs and stir to combine. Transfer mixture to a 9 inch pie pan and press into bottom and sides. Place in freezer while you prepare cheesecake. 

Pumpkin Cheesecake:

Preheat oven to 325 degrees.

In a large bowl, beat together the cream cheese, sugar, and vanilla until combined. Add eggs, one at a time, beating well after each addition. Remove 1 cup of the mixture and spread evenly in prepared pie crust.

Stir pumpkin puree and pumpkin pie spice into remaining cream cheese mixture. Carefully pour into pie crust. Bake 35 – 40 minutes, until cake has set. You can tell your cheesecake is fully cooked when you give it a gentle shake and it slightly wobbles. The center will still look slightly wet. Be careful not to overbake, as cheesecake overbaked cheesecake will crack!

Cool completely. Chill for at least 4 hours – preferably overnight – prior to serving.

Serve topped with whipped cream.

Adapted from Allrecipes