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Pumpkin Cheesecake with Ginger Snap Cookie Crust

Chef admin | Restaurant

Recipe compliments of Tom and Gabriel at John Henry’s American Pub, 150 East Park Avenue, Long Beach, NY 11561

  • Serves: Makes 1 pie
  • Vegetarian: ---
  • Preparation Time: 20 min.
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Desserts
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1 pkg. Ginger Snap Cookies
      1/4 tsp. Allspice
      1 1/2 tsp. Vanilla Extract
      1 tsp. Cinnamon
      1/4 tsp. Nutmeg
      1 tsp. ground Ginger
      2 tblsp. Cornstarch
      1 cup Sugar
      2 tblsp. Dark brown sugar
      1 can readt made Pumpkin pie mix
      2 cups Sour cream
      12 oz. Cream Cheese
      1/4 cup Milk
      1/4 tsp. Clove
      4 whole Eggs

    Directions

    1. 1) Combine all dry ingredients in a mixing bowl and mix until lumps are gone.

      2) Then combine the milk, eggs and vanilla extract to the mixture until smooth, and then pour into pie crust.

      3) For the crust:

      1 package of ginger snap cookies ground up.
      6 tbls. of melted butter
      1/2 cup sugar

      Combine ingredients together and press into a spring form pan or pie pan.

      Bake in water bath at 325 degrees for 1 1/2 hours then turn off oven and let cool for 30 minutes in the oven. This will prevent pie from cracking.

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