Double Layer Pumpkin Cheesecake

🧂 Ingredients

• 1 1/2 cups ground gingersnap cookies

  about 3/4 of 16 oz box
• 6 tablespoons unsalted butter

  melted
• 1/3 cup sugar
• 3 8oz cream cheese

  softened & room temp
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs

  room temperature
• 1/2 cup sour cream
• 1 cup 100% pure pumpkin

  do not use pie filling
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• homemade whipped topping

  optional
• gingersnaps for garnishing

  optional

Instructions

• 1 Preheat your oven to 350 degrees F.
• 2 Prepare a 9-inch springform baking pan by lining it with parchment paper
• 3 Spray the bottom and sides with a baking spray or use butter and then dust with
  flour.
• 4 Using a food processor, grind up the gingersnap cookies until crumbs.
• 5 Add butter and sugar into the crumbed cookies and then place into the bottom of
  the springform pan smashing down to form the crust.
• 6 In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until
  it's smooth and creamy.
• 7 Mix in the eggs one at a time.
• 8 Now add in the sour cream and give another mix.
• 9 Pour 2 cups of this cheesecake batter onto the prepared pie crust.
• 10 To the remaining cheesecake mixture add the pumpkin and spices and mix until
  fully combined.
• 11 Pour the pumpkin cheesecake mixture over the first layer of cheesecake filling
  very carefully and then spread to edges.
• 12 Bake for the pumpkin cheesecake for 60 minutes with a water bath or until the
  sides are set and the middle has a little jiggle.
• 13 After 60 minutes crack the oven door and turn it off allowing the cheesecake to
  cool in the turned-off oven for 60 minutes.
• 14 After cooling in the oven transfer to the fridge for a minimum of 3 hours to
  allow it to chill.
• 15 Finish by garnishing the top with homemade whipped topping dollops and a few
  gingersnap cookies.

Nutrition Info