PUMPKIN SPICE CHEESECAKE

Pumpkin Spice Cheesecake image

Provided by Sharon Whitley

Time 1h20m

Number Of Ingredients 10

1 1/2 c ginger snap cookie crumbs
3 Tbsp dark brown sugar
5 Tbsp unsalted butter
16 oz cream cheese ( not reduced fat or whipped)
1/3 c sour cream
2 Tbsp unbleached all purpose flour
4 eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
3/4 c pumpkin butter, divided in half

Steps:

1. Preheat oven to 300 degrees. Grease an 8 inch round heavy aluminum cake pan. (I sometimes use my spring-form pan.) In small bowl, combine cookie crumbs and brown sugar and mix well. Pour melted butter and toss to moisten easily. Dump crumb mixture into the prepared pan and press evenly over the bottom and three-quarters of the way up sides. (If using spring-form, cover bottom only.)
2. To make cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice, and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design.
3. Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand WITHOUT opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.