Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups ground gingersnap cookies
- 1/4 cup sugar
- 6 TBS melted butter
- 24 oz cream cheese ((softened, 3 8 oz blocks))
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 large eggs
Instruction
- Preheat the oven to 350 degrees.
- Combine your gingersnap crumbs, sugar and butter in a bowl till a nice thick crumb is formed.
- Press into the bottom and slightly up the sides of a 9in springform pan, sprayed with nonstick spray.
- Wrap foil around the bottom of the pan and around the sides over the top.
- Bake for 8 to 10 minutes, until fragrant. Allow to cool.
- Beat the cream cheese in a stand mixer until smooth.
- Add in the sugar and beat for 2 to 3 minutes.
- Add in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice and mix until combined.
- Add in the eggs, one at a time, mixing after each addition until just blended.
- Pour the filling into the cooled crust.
- Place the pan into a large roasting pan, or deep edged cookie sheet filled with 1/2 inch of hot water.
- Bake for 65-75 minutes until the middle is almost set, except for 1-2 inches in the center.
- Turn the oven off and allow to cool in the oven for 1 hour.
- Open the oven door slightly and leave the cheesecake in there for 1 more hour.
- Remove the cheesecake from the oven and allow to cool completely to room temperature.
- Cover and place in the fridge overnight.
