Pumpkin Spice Cheesecake
1 box ginger snap cookies, crushed in food processor
butter, 4 teaspoons melted
cream cheese, 4
brown sugar, 1 1/2 cups firmly packed
eggs, 4 whole, 2 yolks
pumpkin puree, 1 can
pumpkin pie spice, 1 teaspoon
vanilla, 1 teaspoon
flour, 1 tablespoon
Using pan to trace circle, cut and place parchment paper in 9-10 inch springform pan.
Place crushed ginger snap cookies and melted butter in bowl and mix thoroughly.
Form crust in springform pan with gingersnap/butter mixture on bottom and half way up the sides of the pan.
Bake crust at 350 degrees for 10 minutes.
Place pumpkin and pumpkin pie spice in saute pan and cook for 8-10 minutes, until most of the moisture is cooked out of the pumpkin.
Blend cream cheese until smooth in food processor.
Add brown sugar and blend
Add eggs and blend
Add pumpkin mixture and blend
Add vanilla and flour and blend
Place cream cheese mixture in springform pan and bake at 225 degrees for 2-2 1/2 hours or until center is no longer liquid when slightly jiggled
Pairs Well With
I am a cheesecake fanatic! I spent all summer perfecting this recipe. Enjoy!