Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Cheesecake recipe
Yield
12 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
gingersnap cookies
crushed |
*
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
|
|
| 3 | packages |
cream cheese
|
|
| 2 | tablespoons |
all-purpose flour
|
*
|
| 1 | can |
pumpkin
|
*
|
| 1 | can |
milk, low fat, sweetened, condensed
|
* |
| 3 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| 1 ½ | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
gingersnap cookies
crushed |
*
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
|
|
| 3 | packages |
cream cheese
|
|
| 3E+1 | ml |
all-purpose flour
|
*
|
| 1 | can |
pumpkin
|
*
|
| 1 | can |
milk, low fat, sweetened, condensed
|
* |
| 3 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 355 | ml |
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℉ (180℃). 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.
