Lemon Ginger Cheesecake Pie with Ginger Graham Cracker Crust
1 1/4 cups graham cracker crumbs about 18 squares (or 1 plastic sleeve)
1/4 cup brown sugar
2-3 tbsp. crystallized ginger
6 Tbsp. melted butter
1 lb. cream cheese (2, 8 oz. bars), room temperature
1 can sweetened condensed milk
juice from 1 lemon
In the bowl of a food processor, pulse sugar and ginger together until the ginger is well incorporated and no large chunks remain. Add graham crackers and pulse again to combine. Pour crumbs and sugar into a 9″ or 10″ pie plate. Add the melted butter and stir with a fork until the butter is evenly distributed and the crumbs are all damp. Press up the sides and onto the bottom of the pie plate. Bake for 6-9 minutes in a 375 degree oven. Remove and let cool while you prepare the filling.
In a food processor or using an electric mixer, blend cream cheese with sc milk until smooth. Do not overbeat. Add eggs, beat well, and add the lemon juice. Pour into the crust and bake at 325 degrees until the center barely moves when jiggled–about 30 minutes. Don’t overbake! Let cool and then refrigerate several hours or overnight. Serve with lemon curd, if desired.