Pumpkin Cheesecake with Gingersnap Crust
CATEGORIES
INGREDIENTS
  • Crust:
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup sugar
  • 1/3 cup butter,melted
  • Cheescake:
  • 3 packages(8 oz.)cream cheese,softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 3/4 cups solid pack pumpkin
  • 2 eggs
  • 2/3 cup evaporated milk
  • 2 Tablespoons cornstarch
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Topping:
  • 1 cup(8 oz.)sour cream,at room temperature
  • 3 Tablespoons sugar
  • 1/2 teaspoon vanilla
DIRECTIONS
  1. For crust:Combine cookie crumbs,sugar and butter in medium bowl.Press into bottom and 1 inch up sides of a 9 inch springform pan.Bake in a preheated 350* oven for 6-8 minutes.Do not allow to brown.Remove from oven;cool.
  2. For cheesecake:Beat cream cheese and sugars in large bowl until fluffy.Beat in pumpkin,eggs and evaporated milk.Add cornstarch,cinnamon and nutmeg;beat well.Pour into crust.Bake at 350* for 55-60 minutes or until egde is set but center still moves slightly.
  3. For topping:Combine sour cream,sugar and vanilla in small bowl.Spread over surface of warm cheesecake.Bake at 350* for 8 minutes.Cool on a wire rack.Chill several hours or overnight;remove sides or pan.16 servings
RECIPE BACKSTORY
This recipe came to me several years ago from an online friend.I have made it,at the request of my entire family,every Thanksgiving since.