Pumpkin Cheesecake

Pumpkin Cheesecake Pie

Ginger Pecan Crust:

20 gingersnaps

3/4 cup pecans

1/2 stick (1/4 cup) melted butter

Place gingersnaps and pecans into food processor (or use Ziploc bag and rolling pin method) and grind until crumbs. Add melted butter and stir well (use hands too). Press into bottom and sides of pie plate to form crust. Set aside. [If you don’t like nuts, you can leave out the pecans and increase the amount of cookies.]

Alternate Graham Cracker Crust:

13 whole graham crackers, finely crushed

¼ cup powdered sugar

1 teaspoon cinnamon

1 stick unsalted butter, melted

Finely crush graham crackers in food processor or with a rolling pin in a large Ziploc bag. Combine dry ingredients in a bowl. Melt butter and pour over graham cracker mixture. Mix with fork until moistened. Mix further with hands. Press mixture into bottom and sides of a pie plate until even all around.

Filling:

8 oz cream cheese softened

3/4 cup sour cream

1 cup pumpkin

1/2 cup sugar

1/2 tsp vanilla

1/2 tsp cinnamon (or more, if you like it cinnamon-y)

Dash cloves (I used 1/8 tsp)

Dash nutmeg (I really like nutmeg so I used 1/4 tsp)

2 eggs

Extra pecan halves for garnish (optional)

Mix all ingredients except eggs in food processor or with a mixer until well blended. Add eggs and mix until blended. Pour into crust. Lightly place pecan halves around top of pie before baking.

Bake at 350 until center is almost set, about 35-45 minutes. Cool and refrigerate overnight. This pie’s flavors are best when it has “set.” You can make it several days before you need it so as to maximize its flavor. Keep pie refrigerated.