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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Good holiday alternative. Ingredients:
1 1/4 cups gingersnap crumbs |
2 tablespoons sugar |
3 1/2 tablespoons melted butter |
3 (8 ounce) packages soft cream cheese |
1 cup light brown sugar |
3/4 cup sour cream |
1/2 teaspoon almond extract |
1 cup canned pumpkin puree |
1 1/2 teaspoons pumpkin pie spice |
3 large eggs |
Directions:
1. For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
2. Press onto the bottom of a greased 9-inch springform pan.
3. Bake for 10 minutes at 350°F, then cool.
4. 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.
5. Beat in 3 large eggs until smooth.
6. Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
7. Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
8. Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.
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