Print It

Harvest Pumpkin Cheesecake

Mix crumb crust in Food Processor or blender:
1 1/2 Cups Ginger Snaps Cookie Crumbs
6 Tbsp butter melted
1/4 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

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 1/2 hours until set.
Cool, cut & serve.
Store in refrigerator for up to one week or you can freeze and serve in smaller portions.