Pumpkin Cheesecake With Gingersnap Crust

Pumpkin Cheesecake With Gingersnap Crust
Servings: 12 Prep 20 mins Chill 8 hrs or overnight Bake 350°F 1 hr 10 mins

Ingredients

Crumb Crust:
  • 1/4 cup (1/2 stick) butter or margarine, at room temperature
  • 2 cups gingersnap crumbs (about 30 gingersnap cookies)
  • 2 tablespoons packed light-brown sugar
Filling:
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 1/4 cups packed light-brown sugar
  • 6 eggs
  • 1 can (1 pound) solid-pack pumpkin puree (not pie filling)
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
Topping:
  • 1 1/2 cups reduced-fat sour cream
  • 1/3 cup packed light-brown sugar
  • 1/2 teaspoon vanilla

Make It

1. Heat oven to 350 degrees F.

Crust:

2. Generously coat sides of 10-inch springform pan with 1 tablespoon of the butter. Sprinkle with 3 tablespoons crumbs. Thoroughly blend remaining crumbs, butter and sugar in bowl. Press into even layer over bottom of prepared pan. Place on baking sheet.

Filling:

3. Beat cream cheese and sugar in food processor until smooth. Beat in the eggs, pumpkin, vanilla, cinnamon, ginger and nutmeg. Scrape into pan.

4. Bake in 350 degree F oven for 1 hour or until set in center. Cool cake in pan on wire rack 20 minutes. Increase oven temperature to 450 degrees F.

Meanwhile, prepare Topping:

5. Stir together sour cream, sugar and vanilla in small bowl until well blended. Spread evenly over top of cooled cheesecake. Makes 12 servings.