Pumpkin Cheesecake

Prep Time: 40 Minutes

Cook Time: 0 Minutes

Ready In: 40 Minutes

Servings: 10

Ingredients:

1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)

1/2 cup finely chopped pecans

6 tablespoons unsalted butter, melted

1/4 cup sugar

3 8-oz. packages cream cheese, at room temperature

1/2 cup packed light brown sugar

1/4 cup sugar

2 large eggs plus 2 large egg yolks, at room temperature

1 cup canned pumpkin puree

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

1 1/2 tablespoons all-purpose flour

2 teaspoons pumpkin-pie spice

Directions:

1. Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
2. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
3. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.

By RecipeOfHealth.com