We made this for our family's Thanksgiving celebration and it was a complete hit. Everyone said it is way better than regular pumpkin pie. The crust is amazing. We used a crispy store-bought gingersnap cookie for the crust. The filling is totally cheesecake in texture and baked up beautifully. Still has a pretty pumpkin color and taste. It turned out great in a glass deep-dish pie plate as the recipe calls for, so no need to mess with a spring form pan. Will make this again for sure!
Pumpkin Cheesecake with Gingersnap Crust
Luv2CookinTexas Posted: 12/01/09