Pumpkin Cheesecake

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Wonderful!!

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Steps

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Preheat the oven to 350f.

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Butter a 9- or 10-inch springform pan and coat lightly with flour in a medium bowl , toss the gingersnap crumbs with the melted butter until evenly moistened.

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Press the crumbs into the bottom and 1 inch up the side of the prepared pan.

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Bake for about 12 minutes , or until the crust begins to color.

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Let the crust cool.

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Reduce the oven temperature to 325f.

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In a large bowl , using an electric mixer , beat the cream cheese until smooth.

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Beat in 1 / 2 cup of the granulated sugar and the brown sugar , then beat in the eggs in 3 additions until the mixture is thoroughly combined , scraping down the side of the bowl occasionally.

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In a medium bowl , combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon , ginger and nutmeg.

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Add to the cream cheese mixture and beat until combined , scraping the bowl a few times.

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Wrap foil loosely around the bottom and up the side of the springform pan.

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Pour the cheesecake batter into the p.

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Ingredients

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gingersnap crumbs, unsalted butter, cream cheese, granulated sugar, light brown sugar, eggs, pumpkin puree, heavy cream, pure vanilla extract, cinnamon, ginger, nutmeg, sour cream