Serves8
- Active time:20 min
- Start to finish:8 hr (includes making crust and chilling pie)
November 2006
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
-
1
gingersnap crumb crust, baked and cooled
-
3/4
cup
sugar
-
1/4
cup
chopped crystallized ginger
-
8
oz
cream cheese, softened
-
2
large eggs
-
1/4
cup
whole milk
-
1
tablespoon
all-purpose flour
-
1/2
teaspoon
freshly grated nutmeg
-
1/4
teaspoon
salt
-
1
cup
canned solid-pack pumpkin (from a 15-oz can)
-
Make gingersnap
crumb crust and reserve.
-
Put oven rack in middle position and preheat oven to 350°F.
-
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
-
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
-
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
Cooks’ note: Cheesecake can be chilled up to 3 days (crust will soften slightly).
