Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups gingersnaps -- (about 40 cookies),
-- crushed
1/4 cup packed light brown sugar -- divided
1/4 cup butter or margarine -- melted
3 packages cream cheese -- (8 oz size), soften
2 tablespoons all-purpose flour
15 ounces pumpkin puree -- canned or fresh
14 ounces sweetened condensed milk -- canned
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 cups sour cream |
Preparation:
Combine crumbs 3 tablespoons brown sugar and butter. Press on bottom of 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Combine pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 degrees F. for 30 minutes. Reduce oven temperature to 225 degrees F. and bake one hour. Cool on a wire rack for 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight.
Cook's Notes: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 egg |
