Pumpkin Spice Cheesecake

Good holiday alternative.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• Crust

• 1 1⁄4 cups  gingersnap crumbs
• 2  tablespoons sugar
• 3 1⁄2 tablespoons  melted butter

• Filling

• 3 (8 ounce) packages  soft cream cheese
• 1  cup light brown sugar
• 3⁄4 cup sour cream
• 1⁄2 teaspoon  almond extract
• 1  cup canned pumpkin puree
• 1 1⁄2 teaspoons 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.