Ingredients
- 40 cookies
- 8 softened
- 3 eggs
- 2 c gingersnaps (crushed)
- 1 1/2 c sour cream
- 1/4 c butter
- 1/4 c firmly packed brown sugar divided (light)
- 2 tb all purpose flour
- 1 tb vanilla extract
- 1/2 ts cinnamon (ground)
- 1/4 ts allspice (ground)
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. Formatted for you by: Bill Webster