Pumpkin Cheesecake Pie
"If you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation.—Sharon Crockett, La Palma, California..."
INGREDIENTS
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1-1/2 cups crushed gingersnap cookies
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1 tablespoon sugar
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1/4 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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2 large eggs, lightly beaten
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon salt
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TOPPING:
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1 cup sour cream
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1/4 cup sugar
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1 teaspoon vanilla extract
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Ground cinnamon, optional
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