Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Cuisine: American
Ingredients: 1 1/2 cup Gingersnap cookie crumbs (about 30 cookies); 1 1/3 cup granulated sugar, divided; 6 tbsp Butter, melted; 1/4 tsp Salt; 3 8 oz packages cream cheese, softened at room temp.; 1 8 oz container sour cream; 1/2 cup Firmly packed dark brown sugar; 1 cup Pumpkin puree; 2 tsp Vanilla extract; 1/4 cup All-purpose flour; 1/2 tsp Salt; 2 1/2 tsp Pumpkin pie spice

Cricket36 @cook_2782008

Feel the love of pumpkin and cheesecake!!

Cricket36 @cook_2782008

Feel the love of pumpkin and cheesecake!!

Saved

Ingredients

Cheesecake lover
1 1/2 cupGingersnap cookie crumbs (about 30 cookies)
1 1/3 cupgranulated sugar, divided
6 tbspButter, melted
1/4 tspSalt
38 oz packages cream cheese, softened at room temp.
18 oz container sour cream
1/2 cupFirmly packed dark brown sugar
1 cupPumpkin puree
2 tspVanilla extract
1/4 cupAll-purpose flour
1/2 tspSalt
2 1/2 tspPumpkin pie spice

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Steps

1

Pre-heat oven to 350°
2

Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
3

Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
4

Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
5

Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.