Pumpkin Cheesecake Pie With Gingersnap Cookie Crust


Pumpkin cheesecake pie with gingersnap cookie crust

Ingredients for Pumpkin Cheesecake Pie With Gingersnap Cookie Crust:

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

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