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Ingredients Jump to Instructions ↓

  1. 2 cups gingersnaps -- (about 40 cookies), -- crushed

  2. 1/4 cup packed light brown sugar -- divided

  3. 1/4 cup butter or margarine -- melted

  4. 3 packages cream cheese -- (8 oz size), soften

  5. 2 tablespoons all-purpose flour

  6. 15 ounces pumpkin puree -- canned or fresh

  7. 14 ounces sweetened condensed milk -- canned

  8. 3 large eggs

  9. 1 tablespoon vanilla extract

  10. 1/2 teaspoon ground cinnamon

  11. 1/4 teaspoon ground allspice

  12. 1 1/2 cups sour cream

Instructions Jump to Ingredients ↑

  1. Preparation : Combine crumbs 3 tablespoons brown sugar and butter. Press on bottom of 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Combine pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 degrees F. for 30 minutes. Reduce oven temperature to 225 degrees F. and bake one hour. Cool on a wire rack for 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight. Cook's Notes: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 egg

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