PUMPKIN SPICE CHEESECAKE

Pumpkin Spice Cheesecake image

Provided by jm0527

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

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

Steps:

For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
Press onto the bottom of a greased 9-inch springform pan.
Bake for 10 minutes at 350°F, then cool.
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.
Beat in 3 large eggs until smooth.
Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

Nutrition Facts : Calories 345.3, Fat 22.3, SaturatedFat 13.1, Cholesterol 97.9, Sodium 320.9, Carbohydrate 31.6, Fiber 0.9, Sugar 19, Protein 5.9