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Crowd-Pleasing Maple Pumpkin Cheesecake Pie Easy Recipe

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A rich and creamy maple pumpkin cheesecake pie with a crunchy gingersnap crust. This easy, make-ahead dessert is perfect for holiday gatherings and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1/3 cup pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra crushed gingersnaps for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Make the gingersnap crust: Crush the gingersnap cookies until you have fine crumbs. In a medium bowl, mix the crumbs with the melted butter, sugar, and salt until everything looks like wet sand. Press this mixture firmly into your pie dish, making sure to go up the sides. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the pumpkin layer: In a medium bowl, whisk together the pumpkin puree and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the cinnamon, ginger, nutmeg, and cloves. Slowly pour in the heavy cream while whisking gently. Set aside.
  4. Make the cheesecake layer: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy—about 2 minutes. Add the maple syrup and beat until combined. Add the egg and vanilla extract, mixing on low speed just until incorporated. Fold in the flour with a rubber spatula.
  5. Layer the filling: Pour the pumpkin mixture into the pre-baked crust. Spread it evenly. Then, gently spoon the cheesecake mixture on top of the pumpkin layer. Use a spatula to spread it carefully, keeping distinct layers.
  6. Bake the pie: Place the pie dish on a baking sheet. Bake for 45 to 50 minutes, or until the edges are set and the center is just slightly jiggly. If the crust browns too quickly, tent the edges with foil after 30 minutes.
  7. Cool completely: Let the pie cool on a wire rack for at least 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  8. Make the whipped cream topping: Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe it over the chilled pie. Sprinkle with extra crushed gingersnaps.

Notes

Room temperature ingredients are key for a smooth texture. Don’t overbake; the center should still jiggle slightly. For best results, chill overnight. Use a water bath to prevent cracks. Let the pie sit at room temperature for 15 minutes before slicing for clean cuts.

Nutrition

Keywords: pumpkin cheesecake pie, maple pumpkin pie, gingersnap crust, Thanksgiving dessert, fall dessert, easy pie recipe

Find it online: https://coracooks.com/crowd-pleasing-maple-pumpkin-cheesecake-pie-easy-recipe/