Best  Pumpkin Cheesecake

9 servings

Prepare crust

1

Blend the gingersnap cookies until fine. Then mix with melted butter and sugar.

Press & Bake

2

Press mixture into a spring form pan. Bake 8 minutes, then remove and let cool.

Beat

While the crust is cooling, beat together the cream cheese and brown sugar until well blended.

3

Mix

4

Add the pumpkin puree, sour cream, eggs, vanilla, flour, and pumpkin spice. Mix until combined.

5

Spoon the filling evenly on top of the cooled crust.

Spoon

6

Bake 60 minutes, or until the top of the cheesecake has puffed up. Remove and cool.

Bake

7

When ready to serve, top with whipped cream and drizzle with caramel sauce.

Top

8

Slice into 9 pieces and then serve on a plate.

Slice