Pumpkin Cheesecake with Gingersnap Crust Recipe - Details, Calories, Nutrition Information | RecipeO
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Ingredients
- 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
- 1/2 cup finely chopped pecans
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
- 3 8- oz. packages cream cheese, at room temperature
- 1/2 cup packed light brown sugar
- 2 large eggs plus 2 large egg
- 1 cup canned pumpkin puree
- 1/2 cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 1/2 tbsp all-purpose flour
- 2 tsp pumpkin-pie spice
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