Pumpkin pie + cream cheese = the perfect thanksgiving desert. I am not a pumpkin pie fan but I do LOVE cheesecake so this dessert is pumpkin pie with a major boost. Adding the cream cheese just bumps up the taste and texture of this pie to extra creamy and tasteful. Like traditional cheesecakes it has a graham cracker crust, but I add just a 1/4 cup of crushed ginger snaps to add more flavor.
Have you ever made the cheesecake filling in a food processor? I came across a recipe years back that called for it to be blended in a food processor and I have been doing so ever since. Using a food processor to blend all the ingredients equals the most creamy cheese cake filling. So when you are done using the food processor to grind up the graham crackers and ginger snaps into fine crumbs just wipe it out to use again for the cheese cake filling. FYI: Mine is a 7 cup Kitchen Aid food processor, it is filled to the brim when all is blended.
recipe adapted from Hub pages