Pumpkin Cheesecake 3

Course : Cheesecakes
Serves: 16
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2 cups gingersnaps -- (about 40 cookies), crushed
1/4 cup packed light brown sugar -- divided
1/4 cup butter or margarine melted
24 ounces cream cheese soften
2 tablespoons all-purpose flour
15 ounces pumpkin puree -- canned or fresh
14 ounces sweetened condensed milk -- canned
3 large eggs
1 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 cups sour cream

Preparation / Directions:

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


Nutritional Information:

466 Calories (kcal); 29g Total Fat; (54% calories from fat); 9g Protein; 45g Carbohydrate; 109mg Cholesterol; 407mg Sodium

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