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Pumpkin Cheesecake

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2 hours Prep: 20 minutes Cook: 1 hours

810 calories per serving view nutrition facts

Ingredients

2	cups	gingersnap cookies	crushed
1/4	cup	brown sugar
1/4	cup	butter
3	packages	cream cheese
2	Tb	flour, all-purpose
1	can	pumpkin
1	can	milk, low fat, sweetened, condensed
3	large	eggs
1	Tb	vanilla extract
1/2	teaspoon	cinnamon	ground
1/4	teaspoon	allspice	ground
1 1/2	cups	sour cream

Directions

Combine crumbs, 3 tablespoons brown sugar, and butter.

Press on bottom of a 9-inch springform pan.

Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy.

Add pumpkin and next 5 ingredients.

Pour into prepared crust. Bake at 350 degrees F. for 30 minutes.

Reduce oven temperature to 225 degrees, and bake 1 hour.

Cool on a wire rack 5 minutes.

Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake.

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