Pumpkin cheesecake

Name: Pumpkin cheesecake
Total time: 2100 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 1/2 cup crushed vanilla wafers; 1/3 cup sugar; 3 tbsp butter; 2 packages Philadelphia cream cheese; 1 cup half and half or light cream; 1 can Pumpkin; 3/4 cup sugar; 3 tbsp all-purpose flour; 1 1/2 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp salt; 4 large eggs; 8 oz sour cream; 2 tbsp sugar; 1/2 tsp vanilla extract

Florida man @cook_2812800

I've slightly modified a better homes and gardens recipe. I've made this for years and is always a hit. I'm expected to make it now.

Florida man @cook_2812800

I've slightly modified a better homes and gardens recipe. I've made this for years and is always a hit. I'm expected to make it now.

Saved

Ingredients

35 mins

16 servings

1 1/2 cupcrushed vanilla wafers
1/3 cupsugar
3 tbspbutter
2 packagesPhiladelphia cream cheese
1 cuphalf and half or light cream
1 canPumpkin
3/4 cupsugar
3 tbspall-purpose flour
1 1/2 tspvanilla extract
1 tspground cinnamon
1/2 tspground ginger
1/2 tspground nutmeg
1/4 tspsalt
4large eggs
8 ozsour cream
2 tbspsugar
1/2 tspvanilla extract

Saved

Steps

35 mins

1

For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside
2

For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
3

Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken.
4

Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
5

Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.