Pumpkin Cheesecake
Laura
ingredients
- Crust:
- 30 gingersnap cookies crumbs
- 5 T butter
- 1/4 cup brown sugar
- Filling:
- 4 8 oz packs cream cheese
- 1 cup firmly packed brown sugar
- 1 16 oz can of pumpkin
- 4 eggs
- 1 T cornstarch
- 1 T cinnamon
- 1 t vanilla
- Topping:
- 2 cups sour cream
- 2 T firmly packed brown sugar
directions
- 1
Preheat oven to 350°. Melt 5 T butter in bottom of springform pan. Mix gingersnaps and 1/4 cup brown sugar. Press into apringform pan to form crust.
- 2
On medium speed mix cream cheese and brown sugar. Add pumpkin. Add the rest of the filling ingredients. Pour into sprayed pan. Bake for 60-70 minutes.
- 3
Let cook for 5 minutes. Mix the topping stuff. Put on top and put cake back in the oven for about 10 minutes. Cool on rack for 4 hours before you put it in the refrigerator
Source: Bonnie Kopp
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