★★★★★ 1 vote5
24ginger snaps finley ground. about 1 1/4 cups
3 Tbspbutter or margarine melted
2 lbcream cheese room temperature
1 1/3 cplus 2 tbs. sugar divided
1 1/2 csour cream divided
1 ccanned pumpkin puree
3 tsppumpkin pie spices
2 tspvanilla extract
·cinnamon stiks and mint optional
How to Make Pumpkin Cheesecake
- Preheat oven 325
Butter 9" springform pan
Wrap outside of pan with 2 sheets of tin foil.
- Combine gingersnaps with butter and press into bottom of pan. Refrigerate.
- Beat 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.
- Bake 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.