Pour melted butter over the gingersnaps and mix until it resembles a course, wet sand.
OR Use the Ninja Foodi Hot Cold Blender to melt the butter, add the gingersnaps, sugar, and cinnamon. Pulse blend until it resembles course, wet sand.
Once the pie crust is pressed into the pan, put it on the rack in the low position and put the rack into the Ninja Foodi. Bake at 325° F for 5 minutes. You do not need to preheat the Foodi for this. Allow the crust to cool slightly before assembling the pie.
Pumpkin Pie Filling
Beat two eggs in a medium size mixing bowl.
Add both sugars, pumpkin puree, spices, evaporated milk, and vanilla extract to the eggs. Whisk until combined.
In a medium mixing bowl, combine sugar and cream cheese. Beat with a hand mixer or stand mixer until combined.
Add the egg, vanilla extract, and salt to the cream cheese mixture and beat just until the egg is incorporated and you have a smooth filling. Do not over mix.
Pecan Praline Topping
Melt the butter and brown sugar in the pitcher of the Hot Cold Blender. Add nuts and pulse several times until they are finely chopped. Scrape down the sides as needed. Cook for 5 minutes, add vanilla and pulse once. OR
Melt the butter and sugar in the inner pot of the Ninja Foodi or in a small saucepan on the stove. Crush the nuts in a food processor or by hand using a sealable bag and a rolling pin. Add the nuts and cook for 5 minutes over medium heat. Add vanilla and stir.
Assembling the Layered Pumpkin Cheesecake Pie
Pour or scoop ½ of the pumpkin pie filling into the crust.
Carefully scoop out about a Tablespoon at a time of cream cheese filling and carefully put it on top of the pumpkin pie filling. You don't want to pour it on or it will sink into the pumpkin filling and you will lose your layers. Do this until you have covered the pumpkin filling, but make sure to reserve 1-2 Tablespoons for the decorations on top if you are doing those.
Scoop on the remaining the pumpkin pie filling. Again, do this carefully so it doesn't displace the cream cheese filling.
To make the decorations like I did. Place small dots of cream cheese filling on the top of the pumpkin filling and using the back of a knife or a similar utensil (I used my Pampered Chef cake tester) drag the cream cheese through the pumpkin in a sweeping motion.
Cover the pie with a silicone cover or foil. Carefully place the pie pan on the rack in the low position. Add 1 cup of water to the inner pot and lower the rack into the inner pot.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 20 minutes. Allow to natural release for 5 minutes. Remove cover carefully and try not to get any water into the pie. Refrigerate for 4-6 hours.
Place your cookie cutters or cut outs on the pie where you want the decorations. Fill about ¼" with the praline mixture. If the mixture is too stiff, you can warm it in the microwave, but only for a few seconds. You don't want it too hot or you won't get clean decorations. Carefully remove the cookie cutters or cut outs. Refrigerate or serve immediately. Enjoy!