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Pumpkin Gingersnap Cheesecake




Source of Recipe


Marla


List of Ingredients




CRUST

1-1/2 cups gingersnap cookie crumbs

1/2 cup sugar

1/3 cup butter, melted

CHEESECAKE

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/4 cup packed brown sugar

1-3/4 cups Solid Pack Pumpkin

2 eggs

2/3 cup evaporated milk

2 tbsp. cornstarch

1-1/4 tsp. ground cinnamon

1/2 tsp. ground nutmeg

TOPPING

1 cup (8-ounce container) sour cream, at room temperature

3 tbsp. sugar

1/2 tsp. vanilla



Recipe



1. For crust: combine cookie crumbs, sugar and butter in medium bowl. Press onto bottom and 1-inch up

sides of a 9-inch springform pan. Bake in a preheated 350º oven for 6 to 8 minutes. Do not allow to

brown. Remove from oven; cool.

2. For cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs

and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350º for

55 to 60 minutes or until edge is set but center still moves slightly.

3. For topping: combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm

cheesecake. Bake at 350º for 8 minutes. Cool on wire rack. Chill several hours or overnight; remove sides

of pan. Makes 16 servings.