This is the BEST cheesecake I have ever made. I combined both my own and Gram K’s recipe for plain cheesecake and then added the mixture of pumpkin and spices to it for a beautiful yummy moist cheesecake!
1 ½ c ground cookie crumbs (Vanilla wafers)
2T. brown sugar (or granulated)
5T. melted butter
1/2 cup finely chopped pecans or walnuts (optional)
MIX all together and press into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so.
3- 8oz. pkgs cream cheese (softened)
3/4c granulated sugar
1T van illa
1/8 cup heavy whipping cream
1tsp lemon zest (optional)
BEAT cream cheese, sugar and vanilla until combined. Add eggs one at a time and make sure incorporated. Beat in whipping cream and zest.
15 oz can pumpkin puree
¼ t. ground ginger
1 ½ t ground cinnamon
¼ t. ground nutmeg
¼ t. ground cloves
1/8 c. sour cream
Whisk the pumpkin mixture together, then fold into cheesecake filling.
BAKE cheesecake at 300-degrees for 1 hour and 5 min (or until middle set).