Want an alternative to the classic Thanksgiving pumpkin pie dessert? A good friend of mine has been making this fantastic pumpkin cheesecake for years. You can save time with store-bought crusts, but I like to crumble up gingersnap cookies for a bit of autumn spice! You can also use muffin tins to make mini individual cheesecakes. (Sometimes I don't like to share.) Read on for the easy recipe.




Pumpkin Cheesecake With Gingersnap Crust

Crust:

1 1/2 cups crushed gingersnap cookies

1/4 cup melted butter

Combine crushed cookies and melted butter. Press into bottom and 2 inches up sides of 9" springform pan. Bake at 325 for 5 minutes.


Filling:

2 8 oz packages softened cream cheese

1 cup canned pumpkin

3/4 cup sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

4 eggs

1 cup light cream

1 cup dairy sour cream

2 tablespoons sugar

1/2 teaspoons vanilla

In large bowl, combine cream cheese, pumpkin, 3/4 cup sugar, 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat until blended.

Add eggs, beating with mixer on low speed until just blended. Do not overbeat. Stir in light cream. Turn into crust-lined pan.

Bake for 50 minutes at 325. Combine the sour cream, 2 tablespoon sugar, and 1/2 teaspoon vanilla. Spread over cheesecake. Bake 5 minutes more. Chill.