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Kid-Approved Maple Pumpkin Cheesecake Pie

maple pumpkin cheesecake pie - featured image
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A creamy cheesecake-pie hybrid with a gingersnap crust, sweetened with maple syrup and spiced with pumpkin pie spices. It’s easy enough for a weeknight, special enough for a holiday, and forgiving enough for a beginner.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream
  • 1 can (15 ounces or 425g) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Place pie dish on a baking sheet.
  2. Make the crust: In a food processor, pulse gingersnaps into fine crumbs. Add sugar and salt, pulse to combine. Drizzle in melted butter and pulse until mixture looks like wet sand. Press firmly into bottom and up sides of pie dish. Bake for 8-10 minutes until fragrant. Set aside to cool.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add sugar and beat for another minute. Add eggs one at a time, beating on low after each. Fold in vanilla and sour cream with a spatula. Set aside.
  4. Make the pumpkin layer: In another bowl, whisk together pumpkin puree, maple syrup, eggs, heavy cream, pumpkin pie spice, cinnamon, ginger, and salt until smooth (about 1 minute).
  5. Layer the fillings: Pour cheesecake mixture into cooled crust and spread evenly. Gently spoon pumpkin mixture on top. Use a spatula to spread carefully; optionally swirl with a butter knife for a marbled effect.
  6. Bake for 45-55 minutes. Edges should be set and slightly puffed, center will still jiggle slightly. If crust browns too quickly, tent edges with foil after 30 minutes.
  7. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

Room temperature ingredients are essential for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. Cool the pie gradually on the counter before refrigerating. For clean slices, run a sharp knife under hot water, wipe dry, and slice between cuts.

Nutrition

Keywords: pumpkin cheesecake pie, maple pumpkin pie, gingersnap crust, fall dessert, Thanksgiving pie, kid-friendly

Find it online: https://vexifood.com/kid-approved-maple-pumpkin-cheesecake-pie/