Pumpkin Cheesecake
INGREDIENTS
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1 1/2 cups gingersnap cookie crumbs (about 30 cookies)
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1 1/3 cups granulated sugar, divided
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6 tablespoons melted butter
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1/4 teaspoon salt
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3 (8-ounce) packages cream cheese, softened at room temperature
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1 (8-ounce) container sour cream
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1/2 cup firmly packed dark brown sugar
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4 large eggs, at room temperature
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1 cup pumpkin puree
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2 teaspoons vanilla extract
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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2 1/2 teaspoons pumpkin pie spice
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Garnishes: candied nuts, whipped cream
Comments & Reviews
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