Pumpkin Cheesecake 10

Ingredients

  • 2 cup(s) sour cream
  • 1 ¼ teaspoon(s) ground allspice
  • ¼ cup(s) brandy (optional)
  • ¼ cup(s) all-purpose flour
  • 5 eggs (large)
  • 6 tablespoon(s) butter or margarine, melted
  • ¾ teaspoon(s) ground ginger
  • + 8 more ingredients
    • 2 teaspoon(s) sugar
    • 1 ¼ teaspoon(s) ground cinnamon
    • 1 can(s) solid pack pumpkin (16 ounce can)
    • 2 egg yolks (large)
    • 1 ½ cup(s) packed dark brown sugar
    • 4 package(s) cream cheese, softened (8 ounce pkgs)
    • 2/3 cup(s) whole almonds, ground
    • 1 cup(s) graham cracker crumbs

Preheat oven to 425°. In 10-inch springform pan, with hand,mix graham cracker crumbs, almonds, ginger and butter; press onto bottom of pan. Bake crust 10 minutes; cool on wire rack. In large bowl, with mixer at medium speed, beat cream cheese just until smooth; gradually beat in brown sugar. With...

View full recipe at RecipeTips.com

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