Pumpkin Spice Cheesecake

---

Good holiday alternative.

---

Steps

---

For crust: in bowl , mix 1 1 / 4 cups gingersnap cookie crumbs , 2 tablespoons sugar , and 3 1 / 2 tablespoons melted butter.

---

Press onto the bottom of a greased 9-inch springform pan.

---

Bake for 10 minutes at 350f , then cool.

---

For filling: beat 3 80z packages of softened creamed cheese , 1 cup light brown sugar , 3 / 4 cup sour cream , 1 / 2 teaspoons of almond extract , for 3 minutes.

---

Beat in 3 large eggs until smooth.

---

Stir in 1 cup of canned pumpkin puree and 1 1 / 2 teaspoons pumpkin pie spice.

---

Pour into crust and bake for 55 to 60 minutes.

---

Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.

---

Garnish with ground cinnamon , whipped cream , or nutmeg and toasted pecans , if desired.

---

Ingredients

---

gingersnap crumbs, sugar, butter, soft cream cheese, light brown sugar, sour cream, almond extract, canned pumpkin puree, pumpkin pie spice, eggs