Sour Cream Pumpkin Cheesecake
Prep Time
30mins
Time to Table
7hr 30mins
Servings
8
Ingredients
- 30 gingersnap cookies, finely crushed
- 6 tablespoons butter, melted
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 1/4 cup milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup Daisy Sour Cream
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
Ingredients
- 30 gingersnap cookies, finely crushed
- 6 tablespoons butter, melted
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 1/4 cup milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup Daisy Sour Cream
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
Directions
- Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer.
- In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside.
- Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth.
- Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours.
- Once cheesecake is chilled, decorate as desired and serve.
- Calories:542
- Cholesterol:142
- Dietary Fiber:2
- Protein:8
- Sodium:655
- Total Carbohydrate:46
- Total Fat:34
