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Pumpkin Cheesecake Pie

  • 12


  • 1 1/4 C gingersnap cookie crumbs (about 25 cookies)
  • 1 Tbsp sugar 5 Tbsp unsalted butter, melted
  • 12 oz cream cheese, softened
  • 1/2 C packed light brown sugar
  • 1/4 C sorghum
  • 2 eggs
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 15 oz canned pumpkin


Heat oven to 350°. Mix cookie crumbs and sugar in medium bowl. Add melted butter and stir until moist. Transfer crumbs to 9-inch pie dish; press crumbs firmly onto bottom and up sides of dish. Bake crust until firm, about 8 minutes. Set aside. Turn oven to 425°.

In a large bowl, beat cream cheese until no lumps, scraping sides of the bowl often. Add sugar, sorghum, eggs, spices, and salt; beat again to combine evenly. Add pumpkin and stir to blend. Pour mixture into crust and bake 10 minutes. Reduce heat to 350° and bake 20 more minutes, or until the custard is set but wiggles slightly in the center. Transfer to a rack and cool completely. Chill before serving in thin slices. Serves 12.

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