Pumpkin Cheesecake

Signature graham cracker crust, combined with two delicious treats together to create one incredible dessert! This blissfully smooth cheesecake is infused with sweet pumpkin puree, elegantly topped with thick whipped cream, and evenly dusted with freshly ground cinnamon.

Ingredients & Directions

2 cup Crushed gingersnaps (about -40 cookies)
1/4 cup Firmly packed light brown sugar
1/4 cup Butter or margarine; melted
3 packs Cream cheese; (8-oz) -softened
2 tablespoon All-purpose flour
1 can Pumpkin; (15-oz)
1 can Sweetened condensed milk (14-oz)
3 large Eggs
1 tablespoon Vanilla extract
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
1 1/2 cup Sour cream

Whipped Topping
1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar
1/2 teaspoon pure vanilla extract
Dash of cinnamon

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.

Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Spread on pie then sprinkle with cinnamon

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.

Yields
17 Servings