Pumpkin Cheesecake with Gingersnap Crust

Ingredients

  • 1 ½ cups gingersnap cookie crumbs (from about 30 cookies)
  • ½ cup finely chopped pecans
  • 6 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 3 8-oz. packages cream cheese, at room temperature
  • ½ cup packed light brown sugar
  • ¼ cup sugar
  • + 6 more ingredients
    • 2 large eggs plus 2 large egg yolks, at room temperature
    • 1 cup canned pumpkin puree
    • ½ cup sour cream, at room temperature
    • 2 teaspoons vanilla extract
    • 1 ½ tablespoons all-purpose flour
    • 2 teaspoons pumpkin-pie spice

1. Make crust: Preheat oven to 350°F. Butter an 8-inch spring form pan. Cover outside of pan with 2 layers of heavy-duty foil. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. Bake for 10 minutes. Let cool on a wire rack. 2. Make fill...

View full recipe at SpringPad

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