Pumpkin Cream Cheesecake with a Gingerbread Crust!

There's nothing better than the smell of this pie with it's delicious gingerbread crust and all these heavenly spices going on!  Start making memories with this in your house....teach your kids;) It will be a favorite.


Crust Ingredients

 
1 1/2 cup flour
1/2 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup chilled butter, cut into pieces
1 tablespoon molasses (unsulphured)
2 tablespoons cold water

Directions

Sift together, flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Cut the butter into the dry ingredients; using your fingers is the best way…..or use a pastry cutter, or a food processor will do. Mix until it resembles cornmeal.

Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside (If you want additional crumbs for the top of a pie, set aside 1/2 cup of the dough. If not, just roll out the entire recipe for your crust).

Gather the rest of the dough together and knead it into a ball. Press it evenly into the bottom and sides of the pie pan and bake for 10 to 15 minutes if pie shell is to be pre-baked, if not, then follow your recipe instructions for baking the pie shell.

Filling
3 packages (8 ounce size) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounce size) solid-pack pumpkin
2 tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1 can (5 ounce size) evaporated milk
2 eggs



Topping
1 container (16 ounce size) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
additional pinch of ground cinnamon, nutmeg, cloves, ginger

Directions For Crust: In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 degrees F for 5-7 minutes or until set. Cool for 10 minutes.

For Filling: In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs just until blended.

Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set.

For Topping: Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.

Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

YOUR GUESTS ARE GOING TO LOVE THIS!!!

Happy Holidays!