Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin puree; 355 milliliters gingersnap cookie crumbs (from about 30 cookies); 680 grams packages cream cheese, at room temperature; 2 larges eggs plus 2 large egg yolks, at room temperature; 2 Tbsps all-purpose flour; 118 milliliters packed light brown sugar; 118 milliliters finely chopped pecans; 2 teaspoons pumpkin-pie spice; 118 milliliters sour cream, at room temperature; 59 milliliters sugar; 6 Tbsps unsalted butter, melted; 2 teaspoons vanilla extract

One serving contains 533 calories, 7g of protein, and 41g of fat. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. Not Head to the store and pick up pumpkin puree, butter, eggs plus egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Make crust: Preheat oven to 350F. Butter an 8-inch spring form pan. Cover outside of pan with 2 layers of heavy-duty foil. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan.

Ingredients you will need

Butter

Crust

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Bake for 10 minutes.

Equipment you will use

Oven

Let cool on a wire rack.

Equipment you will use

Wire Rack

Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. Beat in eggs and yolks one at a time.

Ingredients you will need

Cream Cheese

Egg Yolk

Egg

Equipment you will use

Hand Mixer

Add pumpkin, sour cream and vanilla; beat well. Reduce speed to low and beat in flour and pumpkin-pie spice just until combined.

Ingredients you will need

Sour Cream

Pumpkin

Vanilla

All Purpose Flour

Pour filling into baked shell.

Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake for 55 to 65 minutes, until cheesecake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools).

Equipment you will use

Oven

Transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.

Equipment you will use

Wire Rack