Yummy Pumpkin Cheesecake

Submitted by Gingerbear

"I got this one from BHG."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 16

ingredients

• 1 1⁄2 cups Zwieback Toast Crumbs (about 17 crackers) or 1 1/2 cups graham cracker crumbs (about 20 squares)
• 1⁄3 cup sugar
• 3 tablespoons butter, melted (no substitutes)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup half-and-half or 1 cup light cream
• 1 cup canned pumpkin
• 3⁄4 cup sugar
• 3 tablespoons all-purpose flour
• 1 1⁄2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 4 eggs
• 1 (8 ounce) carton sour cream
• 2 tablespoons sugar
• 1⁄2 teaspoon vanilla

directions

1. Preheat oven to 325 degree F.
2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter.
3. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
4. Bake in the preheated oven for 5 minutes; set aside.
5. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
6. Add eggs, beating on low speed just until combined.
7. Spoon filling into crust-lined pan.
8. Place springform pan in a shallow baking pan.
9. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
10. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake.
11. Bake 5 minutes more.
12. Cool in springform pan on a wire rack for 15 minutes.
13. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
14. Remove sides of pan; cool 1 hour.
15. Cover and chill at least 4 hours.