Starting now, we're going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.
Yes, pumpkin pie is great. Yes, it’s somewhat of a seasonal mascot, second in line only to the show-stopping roasts we tend to put on our holiday tables this time of year. But, if only to give pumpkin pie a break — it works so hard come fall — this year you should opt for Pumpkin Cheesecake with a Gingersnap Crust.
You’ll want to make it for so many other reasons too: It’s a snap to make, you don’t have to fret over pastry, and perhaps best — it will outshine all the other pies on the dessert table.
First, make the crust. Combine cookie crumbs, sugar, butter, press into the bottom of your pan, and bake it for a short 5 minutes. After that, you’re already halfway done: Next, whip up a quick custard in the food processor, then pour it into a cooled crust. This all goes into a water bath — which is a fancy way of saying you’re baking your cake pan in another pan filled with a few inches of warm water — and when the center is set, chill it until you’re ready to serve.
LiveLoveLux Tip: Using Electrolux ranges and wall ovens, you can count on a quick pre-heat and an even temperature that will give you that even, lightly-golden crust.