Pumpkin Cheesecake

Pumpkin cheesecake tastes like an apple pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!

Ingredients

• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour

Instructions

Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
Remove the springform pan ring before serving. Keep cold.