My Moms made these pies and I couldn’t resist sharing the love…pumpkin love that is!
The way I describe this pie is like a pumpkin pie married a cheesecake and had twins, the gingerbread and muffin babies. Yep. The whole family in this one pie. That’s totally weird, right?
Anyway. What I’m trying to say is it’s delicious in every way. With the cheesecake base, muffin top, pumpkin pie flavor, and gingersnap crust, you can’t go wrong!
As an added bonus, this recipe makes TWO pies! More to go around!
While I dig into another slice of this piece of heaven, why don’t you head over to Land O’Moms where I give out some of the things that I do during the holidays to keep healthy and on track!
Pumpkin Streusel Cheesecake
adapted from sce&g holiday recipes
- 2 pre-made regular sized graham cracker crusts
- 20 gingersnap cookies
- 2 (8 ounce) packages reduced fat cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 teaspoon cinnamon
- dash of ground cloves and nutmeg
- 1 cup light brown sugar
- 1 cup pecans chopped
- 1/2 cup butter
- Preheat the oven to 350°F.
- In a food processor or blender such as a Blendtec, pulse the gingersnaps until they are fine crumbs.
- Press the gingersnaps into the pre-made crusts (half in each pie pan).
- In the bowl of your stand mixer or a bowl with your hand mixer, beat the cream cheese, sugar and vanilla together until well blended.
- Add in the eggs and beat until just combined.
- Remove 1 cup of the batter and place into a separate bowl.
- In the removed cup of batter, stir in the pumpkin, cinnamon, cloves and nutmeg.
- Pour the remaining plain batter into the pie crusts.
- Pour the pumpkin flavored batter on top.
- Bake for 20 minutes
- Mix the brown sugar, pecans and butter together in a small bowl. Sprinkle over the cheesecakes.
- Bake for another 15-20 minutes or until the center is set when giggled.
- Let cool on a cooking rack until room temperature.
- Chill in the fridge for at least 3 hours or overnight.
Servings: 2 pies