Just in time for the holidays. Something a little different from pumpkin pie. But oh so delicious. You’ll find this is lighter than a pie but has a rich spice flavor. Don’t get me wrong I love pumpkin pie but once in a while it is refreshing to have a new updated change for a traditional dessert. Give it a try. You can use canned pumpkin if you don’t have time for the fresh. I’m a crust person so using these gingersnap cookies for the crust is right down my alley. My kids look forward to this recipe but my daughter is back east this year for college and won’t be coming home. Sorry Jewels you are going to miss out I’ll have a piece for you……………………… Love you♥
FRESH PUMPKIN CHEESECAKE
1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
1 1/3 cups granulated sugar, divided
6 tablespoons melted butter
1/4 teaspoon salt
3 (8 oz ) packages cream cheese, softened at room temperature
1 (8 oz ) container sour cream
1/2 cup firmly packed dark brown sugar
4 large eggs, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
Garnishes: candied nuts, whipped cream
1. Preheat oven to 350 degrees. Combine cookie crumbs, 1/3 cup granulated sugar, and next 2 ingredients in a medium bowl. Press mixture into bottom and about 1 inch up sides of a 9-inch springform pan. Bake 15 minutes or until browned around edges. Place pan on a wire rack to cool completely.
2. Meanwhile, beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup granulated sugar and 1/2 cup brown sugar; beat at medium speed about 5 minutes or until mixture is smooth and sugars have dissolved. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in pumpkin nad vanilla.
3. Whisk together flour and next 2 ingredients in a medium bowl. Gradually add flour mixture to cream cheese mixture, beating at low-speed just until blended.
4. Bake at 300 degrees for 45 minutes. Turn oven off, and let cheesecake stand in oven with door closed 2 hours. Remove cheese cake from oven, and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around outer edge of cake to loosen. Remove sides of pan, and place cheesecake on a serving plate. Garnish, if desired. Makes 10 to 12 servings.