Pumpkin Spice Cheesecake

Ingredients

Crust

• 1 1/4 cups gingersnap crumbs
• 2 tablespoons sugar
• 3 1/2 tablespoons melted butter

Filling

• 3 (8 ounce) packages soft cream cheese

• 1 cup light brown sugar
• 3/4 cup sour cream
• 1/2 teaspoon almond extract
• 1 cup canned pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 3 large eggs

Directions

1. 1

   For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.

2. 2

   Press onto the bottom of a greased 9-inch springform pan.

3. 3

   Bake for 10 minutes at 350°F, then cool.

4. 4

   For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.

5. 5

   Beat in 3 large eggs until smooth.

6. 6

   Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.

7. 7

   Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.

8. 8

   Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.