Pumpkin Cream Cheese Gingersnap Crust (Print View)

Pumpkin custard and vanilla cream cheese swirl in a buttery gingersnap crust. Delicious layers and texture.

# Components:

→ Gingersnap Crust

01 - 1 3/4 cups gingersnap crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Pumpkin Filling

04 - 1 1/2 cups pumpkin puree
05 - 3/4 cup packed brown sugar
06 - 2 large eggs
07 - 2/3 cup evaporated milk or half-and-half
08 - 1 teaspoon vanilla extract
09 - 1 1/2 teaspoons pumpkin pie spice

→ Cream Cheese Swirl

10 - 6 ounces softened cream cheese
11 - 1/4 cup granulated sugar
12 - 1 large egg yolk
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 175°C (350°F). In a medium bowl, combine gingersnap crumbs, melted butter, and granulated sugar until well mixed. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes.
02 - In a separate bowl, whisk together pumpkin puree, packed brown sugar, large eggs, evaporated milk (or half-and-half), vanilla extract, and pumpkin pie spice until smooth and thoroughly combined.
03 - In another bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Beat in the egg yolk and vanilla extract until just combined.
04 - Pour the pumpkin filling into the pre-baked gingersnap crust. Drop spoonfuls of the cream cheese mixture over the pumpkin filling. Gently swirl the cream cheese into the pumpkin filling using a knife or skewer.
05 - Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven, let cool completely, and then chill in the refrigerator for at least 4 hours before slicing.

# Expert Advice:

01 -
  • Perfect balance of spicy gingersnap crust with creamy pumpkin filling
  • Cream cheese swirls create a beautiful presentation with minimal effort
  • Make ahead friendly for stress free holiday entertaining
02 -
  • Perfect holiday dessert that can be made 2 days ahead
  • Combines the best of pumpkin pie and cheesecake in one dessert
  • Creates beautiful swirl patterns with minimal artistic skill required
03 -
  • Always use room temperature cream cheese for the smoothest swirl mixture. Cold cream cheese will leave lumps no matter how long you beat it.
  • For the most vibrant pumpkin flavor, roast and puree your own sugar pumpkin instead of using canned. The difference in flavor is remarkable, though canned is perfectly acceptable when time is short.
  • When pressing the gingersnap crust, start with the sides of the pie plate and work your way to the center for the most even distribution.

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