Preheat oven to 350°F. For crust, combine cookie
crumbs, pecans, sugar and butter in medium bowl; mix
well. Press crumb mixture evenly on bottom of
ungreased 9-inch springform pan. Bake 8 to 10
minutes, or until golden brown.
In mixer bowl beat cream cheese and remaining sugar
until smooth and light. Then mix in eggs, vanilla,
spices,and corn starch just until blended.
Then stir in pumpkin and sour cream.
Pour into crust.
Bake for 45 minutes,then turn off oven and leave in
oven for 1 hour with door slighty open.
Tip
1)To help prevent the cheesecake from cracking
while baking, place a pan of water in the oven to
help create moist heat.
2)If your springform pan doesn't fit tightly, wrap
bottom of pan in foil to prevent butter from
leaking out of the crust during baking.
Originally Submitted
11/16/2013
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