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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups gingersnap cookie crumbs (about 30 cookies) |
1 1/3 cups granulated sugar, divided |
6 tablespoons melted butter |
1/4 teaspoon salt |
3 (8-ounce) packages cream cheese, softened at room temperature |
1 (8-ounce) 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 |
Directions:
1. Preheat oven to 350°. 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 and 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° for 45 minutes. Turn oven off, and let cheesecake stand in oven with door closed 2 hours. Remove cheesecake 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.
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