Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake

Janet Tracy

By
@fredan

Everyone loves it


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Rating:
★★★★★ 1 vote
Serves:
16
Prep:
25 Min
Cook:
2 Hr 35 Min

Ingredients

24
ginger snaps finley ground. about 1 1/4 cups
3 Tbsp
butter or margarine melted
2 lb
cream cheese room temperature
1 1/3 c
plus 2 tbs. sugar divided
1 1/2 c
sour cream divided
1 c
canned pumpkin puree
3 tsp
pumpkin pie spices
2 tsp
vanilla extract
4
eggs
cinnamon stiks and mint optional

Step-By-Step

1Preheat oven 325
Butter 9" springform pan
Wrap outside of pan with 2 sheets of tin foil.

2Combine gingersnaps with butter and press into bottom of pan. Refrigerate.

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.

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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #cheesecake, #pumpkin