High Altitude Pumpkin Cheesecake with Gingersnap Crust – Community Vitality & Health

Ingredients

• 14-16 ounces crisp gingersnap cookies (about 50 cookies)
• 1 Tablespoon brown sugar
• 1/3 cup unsalted butter (melted)
• 4 8-ounce packages cream cheese (room temperature)
• 1/4 cup sour cream (room temperature)
• 2 1/2 cups sugar
• 1 15-ounce can pumpkin puree (not pie mix)
• 6 large eggs (room temperature, lightly beaten)
• 1 heaping Tablespoon pumpkin pie spice (see note)
• 1 Tablespoon vanilla extract
• 1 cup sour cream
• 3 Tablespoons powdered sugar
• 1 teaspoon clear vanilla extract