羽毛球拍小众牌子排名 Pumpkin Cheesecake Pie Recipe: How to Make It

Our pumpkin cheesecake pie is the answer to your burning question this week: Should I bake a pumpkin pie or a pumpkin cheesecake? This crossover dessert combines a cheesecake鈥檚 delicious crumb crust and the rich texture of autumnal pumpkin pie. It鈥檚 a showstopping dessert to take to fall gatherings this season.

Pumpkin Cheesecake Pie Ingredients Gingersnap cookies: These cookies make an excellent base thanks to their crunchy texture and warm spices that complement the taste of the other autumnal ingredients. Cream cheese: You鈥檒l need two 8-ounce packages of cream cheese for the filling. Pumpkin: Make sure to pick up a can at the store because it鈥檚 actually better to use canned pumpkin than fresh for fall baking. Spices: Cinnamon, ginger and nutmeg drive home the feeling of fall in every bite. Grind these spices from whole for a bolder flor and aroma. Sour cream: Cheesecakes need to he the tang of sour cream to add a more dimensional flor. Directions Step 1: Create the crust

A person presses a metal measuring cup into a pie dish filled with a crumbly graham cracker crust, shaping it evenly against the sides and bottom on a marble countertop. Mark Derse for Taste of Home

Preheat the oven to 350掳F. Grease a 9-inch deep-dish pie plate. In a small bowl, stir together the gingersnap crumbs, sugar and butter. Press into the bottom and up the sides of the pie plate. Bake until lightly browned, 8 to 10 minutes.

Editor鈥檚 Tip: To get an evenly baked crust, lightly press the bottom of a large measuring cup into the crumbs in the pie plate. Don鈥檛 overpack or the crust will be impossible to cut into when serving.

Step 2: Make the pumpkin filling

A hand adds a glass bowl with an egg to a mixing bowl containing batter and another egg, while an electric mixer rests above the mixture on a marble countertop. Mark Derse for Taste of Home

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until smooth and lump-free. Add the eggs, and beat on low speed just until combined.

Editor鈥檚 Tip:聽Beat in the eggs just until the mixture is combined. Overbeating will add too much air into the batter, causing the filling to deflate and crack once baked.

A person stirs pumpkin puree into a creamy batter in a mixing bowl using a spatula. A small bowl of ground spices sits nearby on a marble countertop. Mark Derse for Taste of Home

Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.

A bowl of orange pumpkin pie filling is being poured into a pie crust in a white dish, which sits on a striped cloth on a marble countertop. Mark Derse for Taste of Home

Pour the batter into the baked crust. Bake until the center is almost set, 30 to 35 minutes.

Step 3: Whip up the sour cream topping

A hand uses a spatula to spread a layer of whipped cream on top of a pumpkin pie with a crumb crust. A bowl of extra whipped cream sits nearby on a marble surface. Mark Derse for Taste of Home

In a small bowl, beat the sour cream, sugar and vanilla with a hand mixer or stand mixer. Spread the mixture over the filling and bake until set, five to seven minutes.

Step 4: Chill the cheesecake pie

Remove the cheesecake pie from the oven, and cool to room temperature on a wire rack. Cover it with storage wrap and refrigerate for at least four hours. Sprinkle the topping with cinnamon, if desired, and serve.

A partially sliced pumpkin pie with a creamy topping and sprinkled cinnamon, displayed in a white pie dish. One slice is served on a plate with a fork beside it. A pie server rests nearby on a wooden table. Mark Derse for Taste of Home

Pumpkin Cheesecake Pie Variations Use a different crust: There are many other crumb crust ingredients to use if you can鈥檛 find any gingersnap cookies. Graham crackers would work well here. Make it latte-inspired: Whip up a batch of coffee whipped cream, and dollop a little on each slice for a pumpkin spice latte flor. Drizzle on caramel: A batch of salted caramel sauce makes any fall dessert better. How to Store Pumpkin Cheesecake Pie

Store this pie by wrapping it in a layer of storage wrap. Pumpkin cheesecake pie can last five days in the refrigerator.

Can you freeze pumpkin cheesecake pie?

Yes, you can freeze pumpkin cheesecake pie. Wrap it in storage wrap first, then in a layer of aluminum foil. Store it in the freezer for up to one month. Thaw it overnight in the fridge.

Pumpkin Cheesecake Pie Tips

A close-up of a slice of pumpkin cheesecake topped with a layer of whipped cream and a sprinkle of cinnamon, showing its creamy texture and crumbly crust on a white plate. Mark Derse for Taste of Home

Is there a difference between canned pumpkin and pumpkin pie filling?

Yes, there is a difference between canned pumpkin and pumpkin pie filling. Canned pumpkin is solely pumpkin puree, whereas canned pumpkin pie filling includes other ingredients you鈥檇 find in a filling like water, sugar and spices.

What is the best pumpkin to use for pumpkin pie?

The best pumpkin to use for pumpkin pie is Libby鈥檚 100% Pure Pumpkin. Our Test Kitchen studied and compared multiple canned pumpkin brands to find the best canned pumpkin, and the results show that Libby鈥檚 is the best overall.

What makes cheesecake taste good?

What makes cheesecake taste so good is using high-quality ingredients and nailing the perfect cheesecake texture. We鈥檝e put together a cheesecake baking guide to help you master a few tips and tricks that make a good cheesecake.