Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Yield: 16
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

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By Janet Tracy
@fredan

Everyone loves it

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Pumpkin Cheesecake

Step-by-Step

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.