Pumpkin Spice Cheesecake - cooking recipe

Ingredients

Crust
1 1/4 cups gingersnap crumbs
2 tablespoons sugar
3 1/2 tablespoons melted butter
Filling
3 (8 ounce) packages soft cream cheese
1 cup light brown sugar
3/4 cup sour cream
1/2 teaspoon almond extract
1 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
3 large eggs

Preparation

For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
Press onto the bottom of a greased 9-inch springform pan.
Bake for 10 minutes at 350\u00b0F, then cool.
For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
Beat in 3 large eggs until smooth.
Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.