American Pie Council

2019 Amateur Entry

 

Pumpkin Cheesecake Pie

Crust:

Pie Crust:

1 Package ginger snap cookies
½ cup butter

Place the cookies in the blender and blend on high speed until finely crushed. Melt the butter in the microwave on high approximately 1 minute. Slowly pour the melted butter into the cookie crumbs while tossing until blended. Lightly spray pie plate with oil. Press into a 9” deep dish pie plate. Place in 325 degree oven for 10 minutes. Cool

Filling:
4 packages cream cheese softened
1 ½ cups sugar
2 tablespoons corn starch
2 teaspoons vanilla
4 large eggs
1 cup canned pumpkin
2 teaspoons cinnamon
1 ½ teaspoons nutmeg

Beat 1 package cream cheese ½ cup sugar and cornstarch until smooth. Beat in the remaining cream cheese 1 package at a time until smooth beat in remaining sugar and vanilla. Add eggs, beat on low speed until combined. Place 2 cups filling in a small bowl. Stir in pumpkin, cinnamon and nutmeg. Pour half of the plain filling over crust. Dollop with half for the pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling. Place in a water bath and bake in 325 degree oven 55 minutes. Turn off the oven and allow to sit for 1 more hour. Remove from the water bath and cool on a cooling rack.

Topping:
1 ½ cup whipping cream
1/3 cup confectioners’ sugar
1 teaspoon cinnamon flavoring
Beat all together until stiff peaks form. Place in decorating bag and decorate as desired. Refrigerate until ready to serve.