Pumpkin Ginger Cheesecake Pie

This recipe wasn't as good as I read in the other reviews. The 1/4 cup crystallized ginger should be left out. It was so strong with ginger no one that had a piece if the cheesecake liked it. The gingersnap crust was ginger enough. The ginger was so strong it made us sick.

• Anonymous

• Retired in Oklahoma

• 10/20/2019

Ok so I make this every year and it’s always a hit. My family actually requests it. But I have to say I struggled with the crystallized ginger for years. Any time I’d pulse it with the sugar, it just ends up warming up the ginger, and making it gummy. And it never chops up properly. So what I do is I finely chop it up as small as I can with my knife, and then I freeze it, and then pulse it. Or I think I’ve tried grating it. What does everyone else do? Has anyone else had that problem?

• amypoo

• Canmore

• 10/8/2019

I have been making this recipe since it came out in the magazine (I stiil have the clipping) is soooo goood, everybody love it so I had to tell people I only make ir for thankgiving and christmas or I”ll be baking it all year round no stop

• LauraLegorburu

• Venezuela

• 12/28/2018

I thought this was delicious. It has good pumpkin flavor and the ginger adds a nice zing to the mix. I made it according to the recipe, which is a good one and easy. No need for tweaking. I used Trader Joe's triple ginger cookies for the ginger crust which are delicious on their own.

• cleokatz

• Connecticut

• 11/25/2016

This is now my go to pumpkin pie because it's delicious and the ingredient list is short (and it uses a decent amount of pumpkin!). I have used store bought Graham crust or made my own. I have also tweaked the spices to add cloves, cinnamon etc. great base recipe.

• winginit

• Mass.

• 10/15/2016

Wow, back in the day epicurious was my go-to site for recipes. Users (for the most part, anyway) were reasonably experienced, sophisticated cooks, and the reviews were fairly reliable. I have used the site far less in the past few years due to constant ads which make it the slowest and jerkiest loading site of all time. Now it appears that in addition to technical issues the site has been taken over by folks who are beside themselves with delight for having made a cheesecake when they've really made a pie with cream cheese in it. Buh-bye, epicurious. Thanks for the memories. You were great while you lasted.

• ellrosscardo

• 11/4/2015

Just laughing out loud. Does ANYONE make a recipe as written without major substitutions? All Epicurious comments make me chuckle.

• Anonymous

• New Jersey

• 12/20/2014

This was my first attempt at making a cheesecake, apart from cooking it in a caketin inside out, it was a smash hit at work!! I tweaked it a bit using a biscuit base instead of the ginger snap base and used only half a cup of sugar. I don't know what the first reviewer did to get it to taste bad, but mine was DEEEEEEELICIOUS!! MANY MANY MANY MANY X100 Thanks for making a noobies first attempt an awesome one :)

• TaiToki

• Northland, New Zealand

• 6/20/2013

I found this pie disappointing. The flavors seemed off in the cheesecake part and the crust was too strong. There are much better cheesecake or pie recipes out there.

• Anonymous

• baldwin, nd

• 11/23/2012

So incredibly easy! I just bought a crust from the store (buy a big one, if you have the option). I also couldn't find fresh or candied ginger, so I used 1/4 tsp ground ginger. Not the same, but still delicious. Such a crowd-pleaser! My first cheesecake, and everyone has warned me about them...don't see why, if all cheesecakes are this easy!

• createyourlife1

• Washington, DC

• 11/23/2012

Wonderful dessert to bring to a party as it looks harder than it is to make. I have also made this cheesecake with vegan cream cheese and soy milk with great success (for occasions where there is a dairy allergy) - the pumpkin and spices make the vegetarian version still very good and creamy. For a vegan version, skip the eggs and add 1/2 cup soft tofu. For both I used Earth Balance instead of butter in the crust. Awesome, flexible recipe!

• beatar1212

• Seattle, WA

• 2/14/2012

This was a big hit, and I'll definitely be making it again. The flavors weren't overpowering, and it wasn't too rich, like most cheesecakes.

• vnectar

• 12/29/2011

太棒了!轻不重芝士蛋糕,特克斯ture than plain pumpkin pie! Used this crust or the one with pecans, epicurious "Pumpkin Chiffon Pie with GIngersnap pecan crust". A keeper!

• jredmond66

• Boston, Ma

• 11/26/2011

***2/3 cups***

• GJo1

• 11/24/2011

This recipe is fabulous! It reminds me of eggnog and pumpkin pie. In the remaining 2/3 of the cream cheese mixture, I added Canton Ginger Liqueur and Grand Chevalier Orange Liqueur for added flavor.

• GJo1

• Sacramento

• 11/24/2011