Pumpkin Ginger Cheesecake Pie with Gingersnap Crust
Makes 1 9-inch pie. Difficulty
For the crust: 6 oz Midel gluten-free gingersnaps (about 25 cookies) 4 Tablespoons unsalted butter, melted 2 Tablespoons sugar 1/8 teaspoon salt
For the filling: 3/4 cup sugar 1/4 cup coarsely chopped crystallized ginger 8 oz. cream cheese, room temperature 2 large eggs 1/4 cup milk 1 Tablespoon gf flour 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 cup canned pumpkin
Place the oven rack in the middle position and preheat to 350°F. Lightly butter a 9 inch pie plate.
Place the gingersnaps in a food processor and pulse until finely ground.
Transfer the cookie crumbs to a large bowl. Add the melted butter, 2 tablespoons sugar and 1/8 teaspoon salt; stir together. Press evenly on bottom and up the sides of the pie plate. Bake until crisp, about 12 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes.
Make the filling: Pulse the sugar and crystallized ginger in a food processor until ginger is finely chopped. Add the cream cheese and pulse until smooth. Add the eggs, milk, gf flour, nutmeg and salt to the cream cheese mixture; pulse until combined. Reserve about 2/3 cup cream cheese mixture in a glass measure. Transfer the remaining cream cheese mixture to a bowl. Stir in the pureed pumpkin.
Pour the pumkin mixture into the gingersnap crust. Drizzle the reserved cream cheese mixture decoratively over the top of the pumpkin mixture, then, if desired, swirl with the back of a spoon. Place the pie on a baking sheet and bake until the center is just set, about 35-45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil for at least 4 hours. If necessary, gently blot any accumulated moisture from the surface with paper towels before serving.
Make ahead: Cheesecake can be made up to 2 days ahead (chilled).