16 ounces gingersnap cookies approx. 1 1/2 cup cookie crumbs
6 tablespoons butter melted
1 tablespoon brown sugar
24 ounces cream cheese
2 cups granulated sugar
15 ounces pumpkin puree
3 large eggs
1/2 cup sour cream
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 cup all-purpose flour
Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in
Can use a graham cracker crust if preferred.
Calories: 725kcal | Carbohydrates: 81g | Protein: 11g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 466mg | Potassium: 230mg | Fiber: 3g | Sugar: 61g | Vitamin A: 7909IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg