Not Your Grandma’s Pumpkin Pie
Not Your Grandma’s Pumpkin Pie
The best of both worlds-Cheesecake AND Pumpkin Pie! What really stands out with this recipe is the caramelized ginger snap crust.
Equipment
- 1 9-inch or 10-inch Springform or Removable Bottom Pan
Ingredients
Crust:
- 1 ½ Cups Ground Ginger Snaps
- 1 Tbsp Chopped Crystalized Ginger www.solvangspicemerchant.com
- ⅓ Cup Granulated Sugar
- ⅛ tsp Salt
- 4 Tbsp Melted Unsalted Butter
Batter:
- 1 ½ lbs Softened Cream Cheese
- 1 ¾ Cups Granulated Sugar
- 3 Tbsp Sifted All Purpose Flour
- 5 Eggs Eggs-Room Temperature
- 2 Egg Yolks Only-Room Temperature
- ½ tsp Vanilla Extract
- ⅛ tsp Ground Ginger
- ¾ tsp Ground Cinnamon
- ⅛ tsp Ground Allspice
- ⅛ tsp Ground Nutmeg
- 15 Oz Can Solid Packed Pumpkin
Instructions
Crust:
- Combine ground ginger snaps, crystalizes ginger, sugar, salt and melted butter. Mix with clean hands until incorporated.Spray bottom and sides of pan with olive oil or rub with unsalted butter. Press onto prepared pan with clean hand or use the bottom of a glass.
Batter:
- Mix softened cream cheese in stand mixer for 2-3 minutes, Add granulated sugar and flour until incorporated. Add whole eggs, one at a time until incorporated. Scrape down and mix. Add vanilla and beat until incorporated (30 seconds).Transfer 2 1/2 cups batter to another bowl.Beat yolks, spices and pumpkin puree into remaining batter and mix until smooth.Pour 1/3 pumpkin batter into prepared pan, then pour 1/3 cream cheese batter into pan. Repeat procedure with remaining batters (alternating). Once the batters are all in the pan, use the back of a spoon to swirl the batters together in a figure eight pattern. Bake at 350° for 20 minutes. Reduce oven temperature to 200° and bake for 60-75 minutes. Check after 60 minutes (make sure it doesn't crack). Pull from oven and let rest until cooled. Refrigerate for 6-hours to overnight.
Notes
Seasonal Adaptation: Pass the Pumpkin Pie, Please! You can make a graham cracker crust-a more traditional flavor.
