Pumpkin Cheesecake

By 11650

Ingredients

• Crust:
• 1 1/2 C gingersnap cookie crumbs (about 30 cookies)
• 1/2 C finely chopped pecans
• 6 T butter, melted
• 1/4 C sugar
• Filling:
• 3-8 oz pkgs cream cheese at room temperature
• 1/2 C brown sugar
• 1/4 C sugar
• 2 large eggs + 2 large egg yolks, at room temperature
• 1 C canned pumpkin
• 1/2 C sour cream at room temperature
• 2 t vanilla
• 1 1/2 T flour
• 2 t pumpkin pie spice

Preparation

Step 1

1. Make Crust; Preheat oven to 350. Butter 8 in springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 min. Let cool.

2. Make filling; Beat cream cheese and both sugars til light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.

3. Place cheesecake in large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but slightly jiggly when lightly shaken 55-65 minutes. Transfer to wire rack and cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.