Pumpkin Cheesecake

printer-friendly version

crust 1-3/4 cups ginger snaps crumbs 3 Tbsp. light brown sugar 1/2 tsp. ground cinammon 1/2 cup salted butter, melted (1 stick) filling 4 8-oz. pkgs. cream cheese at room temperature 1 15-oz. can puréed pumpkin 4 lg. eggs 1 cup sour cream 1-1/2 cups sugar 1/2 tsp. ground cinammon 1/8 tsp. freshly ground nutmeg 1/8 tsp. ground cloves 2 Tbsp. all-purpose flour 1 tsp. vanilla extract 1 cup chopped pecans method Preheat oven to 350°. Combine crust ingredients and mix well. Press onto the bottom and sides of a 9-inch springform pan; sprinkle chopped pecans on top of crust. Combine all other filling ingredients and mix until smooth. Pour into pan on top of pecans. Bake for 1 hour or until knife inserted in center comes out clean. : Donna Akers variations Substitute graham cracker crumbs for ginger snaps Omit pecans