Layered Pumpkin Cheesecake Pie Recipe
This layered pumpkin cheesecake pie is the perfect Thanksgiving dessert recipe. The cookie crust is to die for!
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Cooking tools:
- Springform pan
- Pie dish
- Mixing bowl
- Measuring cup
- Oven
- Baking sheet
- Aluminum foil
- Cooling rack
- Whisk
- Stand mixer
- Hand mixer
- Spoon
- Ramekin
- Plastic wrap
- Measuring spoon
- Spatula
- Kitchen timer
- Refrigerator
Ingredients
- 2 cups gingersnap cookie crumbs (about 10 3/4 ounces)
- 1/4 cup powdered sugar
- 6 tablespoons butter (melted)
- 8 ounces cream cheese (room temperature)
- 1/3 cup sugar
- 2 tablespoons sour cream (optional)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 cup canned pure pumpkin puree
- 2/3 cup evaporated milk
- 2 large eggs (lightly beaten)
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