Pumpkin Cheesecake with Gingersnap Crust
By Elizabeth at OhioThoughts Blog
Ingredients:
1 1/2 cups of ginger snap crumbs
3 Tbls melted butter
3 - 8 oz pkgs of cream cheese, softened
½ C. sugar
3 large eggs
1 ¾ C. Libby’s pumpkin pie mix
2 teas vanilla
½ C. heavy whipping cream
1 ½ teas pumpkin pie spice
Preheat oven to 350 degrees, with baking rack on lowest level.
Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tinplate or steel (not nonstick) pie pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.
Beat cream cheese in bowl on high speed with hand mixer until smooth and creamy, about 1 minute. There should be no lumps.
Add additional sugar (if desired), pumpkin pie mix, whipping cream and pumpkin pie spice. Blend well. With mixer still on medium speed, add eggs, one at a time. With mixer on low, add cornstarch until just blended. Pour batter into prepared pie pan.
Bake until edges are cooked and center jiggles slightly when side of pan is tapped, about 50 to 60 minutes. Do not overcook or cheesecake will crack.
Cool completely on cooling rack, about 2 hours, Cover with Saran Wrap and refrigerate for at least 3 hours or overnight. Cheesecake will keep in refrigerator for up to 3 days. Keep chilled until serving.
*See more recipes and DIY projects from Elizabeth at OhioThoughtsblog.blogspot.com