Pumpkin pie and cheesecake together forever! You may even win over the pumpkin pie haters with this light and lovely cake.
INGREDIENTS
FILLING
- 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
CRUST
- 75 grams (1/3 cup) melted butter
- 100 grams (1/2 cup) sugar
- 260 grams (1 1/4 cups) crushed gingersnap cookies
METHOD
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.
