No Image
prep time
25 Min
cook time
2 Hr 35 Min
method
---
yield
16 serving(s)
Ingredients
- 24 - ginger snaps finley ground. about 1 1/4 cups
- 3 tablespoons butter or margarine melted
- 2 pounds cream cheese room temperature
- 1 1/3 cups plus 2 tbs. sugar divided
- 1 1/2 cups sour cream divided
- 1 cup canned pumpkin puree
- 3 teaspoons pumpkin pie spices
- 2 teaspoons vanilla extract
- 4 - eggs
- - cinnamon stiks and mint optional
How To Make pumpkin cheesecake
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Step 1Preheat oven 325 Butter 9" springform pan Wrap outside of pan with 2 sheets of tin foil.
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Step 2Combine gingersnaps with butter and press into bottom of pan. Refrigerate.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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