Ok, let’s get something straight here.
I love pumpkin.
I mean REALLY!!!
I LOVE PUMPKIN!
Pumpkin pie, pumpkin dip, pumpkin bread, pumpkin ice cream, pumpkin soup…
I love it all.
And you know what else I love?
WHAT YOU NEED:
for the crust -
1 cup crushed graham crackers
3/4 cup crushed gingersnap cookies
2 T brown sugar
1/3 cup melted butter
for the filling -
3 8 ounce packages cream cheese (at room temp)
1 15 ounce can pureed pumpkin
1/4 cup sour cream
1 1/2 cups granulated sugar
1 t vanilla extract
1 1/2 t pumpkin pie spice
1 T flour
WHAT TO DO:
Preheat your oven to 350 F degrees.
In a large bowl combine all the ingredients for the crust. Give it a mix and then press down into a springform pan (a regular pie pan will do if you don’t have one) and set aside.
Next get started on your filling. In a large mixer, beat the cream cheese until smooth. Add in your pumpkin, eggs, sour cream, sugar, pumpkin pie spice, vanilla and flour.
Mix until well combined.
Pour into pie crust.
Bake in a 350 degree oven for 1 hour.
Turn off the oven and prop open the oven door and let the cheese cake sit in the oven for an additional hour. Be sure to keep the munchkins out of the kitchen during that time!
Then cover with plastic wrap and chill in the fridge for at least 4 hours before serving.
Top with whip cream and enjoy!!!