Pumpkin Spice Cheesecake

Recipe by Chef #303503
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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