Pumpkin Ginger Cheesecake Pie

A decadent fusion of pumpkin pie and cheesecake featuring a gingersnap crust, crystallized ginger, and a decorative cream cheese swirl. This dessert combines the warm spices of nutmeg with the creamy richness of cheesecake and pumpkin.

8 servings

7 hr 25 min

Published October 4, 2025

Ingredients

•1 whole gingersnap crumb crust baked and cooled
•¾ cup sugar
•¼ cup chopped crystallized ginger
•8 ounces cream cheese, softened
•2 whole large eggs
•¼ cup whole milk
•1 tablespoon all-purpose flour
•½ teaspoon freshly grated nutmeg
•¼ teaspoon salt
•1 cup canned solid-pack pumpkin (from a 15-ounces can)

Cooking Instructions

1.
Make gingersnap crumb crust and reserve.
20 min
2.
Put oven rack in middle position and preheat oven to 350°F.
10 min
3.
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.
10 min
4.
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.
5 min
5.
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.
400 min

Ingredients

•1 whole gingersnap crumb crust baked and cooled

•¾ cup sugar

•¼ cup chopped crystallized ginger

•8 ounces cream cheese, softened

•2 whole large eggs

•¼ cup whole milk

•1 tablespoon all-purpose flour

•½ teaspoon freshly grated nutmeg

•¼ teaspoon salt

•1 cup canned solid-pack pumpkin (from a 15-ounces can)

Cooking Instructions

Make gingersnap crumb crust and reserve.

20 min

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

10 min

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.

10 min

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.

5 min

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.

400 min