Pumpkin Pie Cheesecake
with Gingersnap Crust
JUMP TO RECIPE
(Discloser: Inspiration Apron is reader supported. I may earn an affiliate commission by any purchase made by clicking links in this post. Thank you for supporting the brands that keep Inspiration Apron running!)
Thanksgiving pie idea
What better way to welcome in the month of November than with a pie…or cheesecake…wait, IS a cheesecake a pie? Well folks, I did some research and it fits the definition of a pie, not a cake. Regardless of it’s place in the food dictionary, this pumpkin pie cheesecake with gingersnap crust and cinnamon cream cheese frosting is sure to be a pleasure for your taste buds. Creamy cheesecake filling, reminiscent of pumpkin pie, in a flavorful gingersnap crust and topped off with cinnamon cream cheese frosting dollops and a few gingersnap cookies and caramel drizzle for a delicious garnish. Would make a great addition to your thanksgiving dessert table or an anytime fall sweet treat!
This delicious recipe for pumpkin pie cheesecake with gingersnap cookie crust is the perfect showstopping, holiday-worthy dessert. Not only is it beautiful and delicious, it’s also easy to make and sure to impress your friends and family. So put away your store-bought pies and get ready to wow your guests with this stunning and tempting Thanksgiving treat.
Let’s begin!
Ingredients:
How to make a pumpkin pie cheesecake
Instructions:
Preheat oven to 350℉ / 176℃ and line the bottom of a 9-inch springform pan with parchment paper, (allow some of paper to hangover.)
Clean food processor while crust in cooling and cooling.