Pumpkin Cheesecake Pie

• 1-1/2 cups crushed gingersnap cookies
• 1 tablespoon sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 large eggs, lightly beaten
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Ground cinnamon, optional

1. In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350u0b0 for 8-10 minutes or until lightly browned.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
3. Pour into crust. Bake for 30-35 minutes or until center is almost set.
4. In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

cookies, sugar, butter, cream cheese, sugar, eggs, solidpack pumpkin, ground cinnamon, ground ginger, ground nutmeg, salt, sour cream, sugar, vanilla, ground cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-cheesecake-pie/ (may not work)