By Kate Bradshaw | [email protected] | Bay Area News Group

Nothing says Thanksgiving like pumpkin pie -- but what if you also added cheesecake and a gingersnap cookie crust to the mix? Ask the chefs at King Arthur Baking Co. behind this feast-worthy dessert, adapted from Susan Reid. "This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert," they say.

It comes with a few tips:

First, you can substitute 2 scant teaspoons of pumpkin spice for the cinnamon, ginger, nutmeg and allspice called for in the pumpkin filling.

Second, if you want a traditional flaky pie crust instead, skip the cookie crust and parbake a single pie crust, letting it cool completely before adding the cheesecake filling. For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup, using one 15-ounce can pumpkin, 1 cup light cream or evaporated milk and 3 eggs.

Lastly, the recipe will leave you with about ½ cup of pumpkin leftover; feel free to freeze it or add it to smoothies or oatmeal.

8-ounce package (227g) cream cheese, at room temperature

To make the gingersnap crust: Combine all of the ingredients in the bowl of a food processor. (If you don't have a food processor, place the cookies into an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin. Then combine the cookie crumbs with the remaining crust ingredients.)

Mix until it has the texture of wet sand and holds together when squeezed.

Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.

To make the cheesecake filling: Using your cleaned food processor, an electric hand mixer or stand mixer, add the cream cheese and sugar and blend until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.)

Transfer the cheesecake mixture to the cooled crust, spread into an even layer and place in the refrigerator to chill for at least 25 minutes. Meanwhile, preheat the oven to 425 degrees.

To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling -- pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165 degrees when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.

Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.