Pumpkin Cheesecake.
You can cook Pumpkin Cheesecake using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pumpkin Cheesecake
- Prepare of Cheesecake lover.
- Prepare 1 1/2 cup of Gingersnap cookie crumbs (about 30 cookies).
- It's 1 1/3 cup of granulated sugar, divided.
- You need 6 tbsp of Butter, melted.
- You need 1/4 tsp of Salt.
- You need 3 of 8 oz packages cream cheese, softened at room temp..
- It's 1 of 8 oz container sour cream.
- You need 1/2 cup of Firmly packed dark brown sugar.
- Prepare 1 cup of Pumpkin puree.
- It's 2 tsp of Vanilla extract.
- Prepare 1/4 cup of All-purpose flour.
- Prepare 1/2 tsp of Salt.
- It's 2 1/2 tsp of Pumpkin pie spice.
Pumpkin Cheesecake step by step
- Pre-heat oven to 350°.
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely..
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla..
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended..
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired..