2 c Crushed gingersnaps (about
-40 cookies)
1/4 c Firmly packed light brown
-sugar — divided
1/4 c Butter or margarine; melted
3 pk Cream cheese; (8-oz)
-softened
2 tb All-purpose flour
1 cn Pumpkin; (15-oz)
1 cn Sweetened condensed milk;
-(14-oz)
3 lg Eggs
1 tb Vanilla extract
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1 1/2 c Sour cream
Recipe by: Southern Living Magazine
Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a
9-inch springform pan. Set aside. Beat cream cheese and flour at medium
speed with an electric mixer until creamy. Add pumpkin and next 5
ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce
oven temperature to 225, and bake 1 hour. Cool on a wire rack 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.
NOTE: 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 eggs.
Yields
17 Servings
