Pumpkin Cheesecake Pie

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store bought graham cracker crust

1/2 cup sugar

2 tablespoons chopped crystallized ginger

8 ounces cream cheese, softened

2 large eggs

1/4 cup sour cream

1 tablespoon all-purpose flour

1/2 tablespoon pumpkin pie spice

1/4 teaspoon salt

1 cup canned solid-pack pumpkin (not pumpkin pie mix)

2 tablespoons granulated sugar


1. Put oven rack in middle position and preheat oven to 350°F.

2. Pulse together sugar and ginger in food processor until finely chopped. Scrape down sides with rubber spatula, add cream cheese, and pulse until smooth. Scrape down sides again and add eggs, sour cream, flour, pumpkin pie spice, and salt. Pulse until combined.

3. In a large bowl, fold pumpkin into cream cheese mixture until fully combined. Mixture will be thick.

4. Pour pie mixture into crust, place on baking sheet. Bake for 35 to 40 minutes until center is just set. Should be soft and barely springy, not sticky, to touch.

5. Cool to room temperature on rack (at least two hours), then cover loosely with foil and cool additional four hours in refrigerator.

6. Before serving, remove from refrigerator and let sit for twenty minutes. Lightly blot away any condensation with a paper towel and sprinkle with granulated sugar. Moving in small circles with a kitchen torch, brûlée until sugar is melted and dark brown. Serve immediately.

Bon Appetit!

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