Pumpkin Cheesecake with Gingersnap Crust
INGREDIENTS
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Enjoy a festive finish to your holiday with this creamy take on pumpkin pie :) Be sure to use canned pumpkin pie mix (which already contains sugar) and not canned pure pumpkin. A 29-ounce can of pumpkin pie mix yields enough for two cheesecakes. Eat
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Pumpkin Cheesecake with Gingersnap Crust
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Servings : 12
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Ingredients:
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1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)
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3 Tablespoons butter, melted
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1/4 cup granulated sugar
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Three 8-ounce packages regular or reduced-fat cream cheese, softened
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1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
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1 1/2 teaspoons pumpkin pie spice
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3 eggs, room temperature
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2 Tablespoons cornstarch
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