Recipe: Pumpkin Cheesecake Pie with Gingersnap Crust (layered filling)

Hi Lisa,
I hope this is the recipe you are looking for.
Merry Christmas!

PUMPKIN CHEESECAKE PIE

You can use the gingersnap crust or make a graham cracker crust for this pie.

FOR THE CRUST:
1 cup gingersnap crumbs, about 20 to 24 cookies
1/2 cup finely chopped pecans
3 tablespoons melted butter
FOR THE CREAM CHEESE LAYER:
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
FOR THE PUMPKIN LAYER:
1 (15 ounce) can pumpkin puree
1/3 cup evaporated milk
1/2 cup granulated sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash ground nutmeg
dash salt
TO SERVE:
whipped topping or whipped cream

TO MAKE THE CRUST:
Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate; set aside.

TO MAKE THE FILLING:
Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust; set aside.

TO MAKE THE PUMPKIN LAYER:
Combine ingredients for the pumpkin layer in another bowl; mix to blend well. Pour over cream cheese mixture.

Bake at 325 degrees F for about 1 hour and 15 minutes or until set. Chill.

Serve with whipped topping or whipped cream.