pumpkin cheesecake
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(1 rating)
yield
16 serving(s)
prep time
25 Min
cook time
2 Hr 35 Min
Ingredients For pumpkin cheesecake
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24ginger snaps finley ground. about 1 1/4 cups
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3 Tbspbutter or margarine melted
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2 lbcream cheese room temperature
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1 1/3 cplus 2 tbs. sugar divided
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1 1/2 csour cream divided
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1 ccanned pumpkin puree
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3 tsppumpkin pie spices
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2 tspvanilla extract
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4eggs
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cinnamon stiks and mint optional
How To Make pumpkin cheesecake
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1Preheat oven 325 Butter 9" springform pan Wrap outside of pan with 2 sheets of tin foil.
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2Combine gingersnaps with butter and press into bottom of pan. Refrigerate.
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3Beat cream cheese and 1 1/3 cups sugar until smooth. Beat in 1/2 cup sour cream, pumpkin, eggs 2 3/4 tsp. pumpkin pie spice. and vanilla.Pour into pan. Place pan into larger baking pan. Pour enough water into large pan to come halfway up sides of springform pan.
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4Bake 1 1/2 hours. Combine remaining sour cream, sugar and spice. Spread over cheesecake. Bake 5 minutes. Cool Chill overnight. Garnish with cinnamon sticks and mint.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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