Pumpkin Spice Cheesecake

Submitted by Chef #303503

"Good holiday alternative."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 16

ingredients

• Crust

• 295.73 ml gingersnap crumbs
• 29.58 ml sugar
• 51.76 ml melted butter

• Filling

• 3 (680.38 g) package soft cream cheese
• 236.59 ml light brown sugar
• 177.44 ml sour cream
• 2.46 ml almond extract
• 236.59 ml canned pumpkin puree
• 7.39 ml pumpkin pie spice
• 3 large eggs

directions

1. For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
2. Press onto the bottom of a greased 9-inch springform pan.
3. Bake for 10 minutes at 350°F, then cool.
4. 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.
5. Beat in 3 large eggs until smooth.
6. Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
7. Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
8. Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

Reviews

[JessieGirl]

Me and my friend had this dessert at a restuarant and I wasn't going to rest until I found it! ABSOLUTELY FANTASTIC! Everyone loves it and it is soooo great around Thanksgiving and Christmas time! If you like pumpkin pie and cheesecake, this is a DEFINITE for you to try!