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Ingredients
| gingersnaps (crushed): 1 1/4 cups (crumbs) |
| granulated sugar: 2 Tbl |
| salted butter (melted): 3 1/2 Tbl |
| cream cheese: 3 8oz packages (softened) |
| light brown sugar (packed): 1 cup |
| sour cream: 3/4 cup |
| almond extract: 1/2 tsp |
| canned pumpkin: 1 cup |
| pumpkin pie spice: 1 1/2 tsp |
| eggs: 3 (large) |
Pumpkin Spice Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes at 350°F, then cool.
- For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
- Beat in 3 large eggs until smooth.
- Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
- Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.