Spiced Pumpkin Cheesecake

Submitted by: steeser03

Prep Time:  45 min

Total Time: 6 hr

Makes: 16 servings

 

Ingredients:

• 1-1/2 cups finely crushed  Ginger Snaps (about 38 cookies)
• 1/4 cup  finely chopped  Pecans
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkg.  (8 oz. each) Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp.  flour
• 1 container (8 oz.)  Sour Cream
• 1 cup  mashed cooked fresh pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp.  vanilla
• 4 eggs

 

Directions:

• PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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*posted by michelle142*