Nothing says Fall like a spicy, yummy Pumpkin Cheesecake.
• 1 C. gingersnaps, finely crushed
• 1/2 C. pecans, finely chopped
• 1/4 C. butter, melted
Preheat oven to 350 degrees. In a medium bowl, combine the gingersnaps, pecans, and butter, Mix well and press into the bottom of a 9- or 10-inch springform pan, spreading evenly. Bake for 10 minutes. Remove and cool thoroughly before adding filling.
• 24 oz. cream cheese, softened
• 1 1/2 C. firmly packed dark brown sugar
• 1 tbs. plus 2 tsp. all-purpose flour
• 1/8 tsp. ground cardamom
• 1/8 tsp. ground cloves
• 1/8 tsp. grated or ground nutmeg
• 1 C. plus 2 tbs. sour cream
• 3 large eggs
• 2 tsp. vanilla extract
• 1 1/4 c. canned pumpkin puree (no sugar added)
• Whipped cream
In a large bowl, beat the cream cheese with an electric mixer until blended. Add the brown sugar and beat until incorporated.
In a small bowl, stir together the flour and dry spices. Add the flour mixture to the cream cheese mixture and beat thoroughly to combine, scraping the bowl occasionally.
Beat in the sour cream and the eggs (one at a time), scraping the bowl after each egg. Add the vanilla and pumpkin and beat until combined.
Pour the filling into the prepared springform pan. Place on the center rack of the oven and bake for 1 hour or until the cheesecake is set (could include up to 20 minutes additional baking time).
Cool to room temperature and refrigerate overnight. Serve with whipped cream.