Pumpkin pie and cheesecake together forever! You may even win over the pumpkin pie haters with this light and lovely cake.



225 g package of cream cheese

100 grams (1/2 cup) sugar

398 ml (1 can) pumpkin puree

61 grams (1/4 cup) full fat sour cream

42 grams (2 tablespoons) honey

2 grams (1/2 teaspoon) vanilla extract

2 grams (1/2 teaspoon) ground cinnamon

ground cloves, nutmeg & mace (optional) to taste

3 eggs


75 grams (1/3 cup) melted butter

100 grams (1/2 cup) sugar

260 grams (1 1/4 cups) crushed gingersnap cookies



Preheat oven to 350 degrees.

Make the crust:
Mix butter, sugar and crushed gingersnaps until well combined. Place in a 9″ pie pan and press along the sides and bottom.

Make the filling.
Place all ingredients in a blender or food processor and blend until smooth. Pour into the crust until about 1/4″ from the top.
Bake for 45 minutes.Cool 4 hours in the fridge before serving.
Top with whipped cream or ice cream and a pinch of nutmeg before serving if desired.