Pumpkin Cheesecake with Gingersnap Crust
1 1/2 cups gingersnap cookie crumbs
1/2 cup sugar
1/3 cup butter,melted
3 packages(8 oz.)cream cheese,softened
1 cup sugar
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 Tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup(8 oz.)sour cream,at room temperature
3 Tablespoons sugar
1/2 teaspoon vanilla
For crust:Combine cookie crumbs,sugar and butter in medium bowl.Press into bottom and 1 inch up sides of a 9 inch springform pan.Bake in a preheated 350* oven for 6-8 minutes.Do not allow to brown.Remove from oven;cool.
For cheesecake:Beat cream cheese and sugars in large bowl until fluffy.Beat in pumpkin,eggs and evaporated milk.Add cornstarch,cinnamon and nutmeg;beat well.Pour into crust.Bake at 350* for 55-60 minutes or until egde is set but center still moves slightly.
For topping:Combine sour cream,sugar and vanilla in small bowl.Spread over surface of warm cheesecake.Bake at 350* for 8 minutes.Cool on a wire rack.Chill several hours or overnight;remove sides or pan.16 servings
Pairs Well With
This recipe came to me several years ago from an online friend.I have made it,at the request of my entire family,every Thanksgiving since.