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Harvest Pumpkin Cheesecake

Mix crumb crust in Food Processor or blender:
1 ½ Cups Ginger Snaps Cookie Crumbs
6 Tbsp butter melted
¼ Cup Sugar

Blend all together and press into a greased 9"spring form pan. Chill crust for 10 minutes in freezer until set or bake 10 minutes @ 350. Cool before filling. OR you can use a ready made graham cracker crust.

2 qty 8oz. Cream Cheese
1 Cup Sugar-Mix until smooth
Add: 2 Eggs
1 qty. 15oz. Can Pumpkin
2 tsp. Pumpkin Pie Spice

Mix until Smooth. Fold in 2/3 Cup Sour Cream.
Pour over ginger snap or graham cracker crust. Bake @ 250 for 1 ½ hours until set. Cool, cut & serve. Store in refrigerator for up to one week or you can freeze and serve in smaller portions.