Pumpkin Spice Cheesecake

• 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

1. For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
2. Press onto the bottom of a greased 9-inch springform pan.
3. Bake for 10 minutes at 350u0b0F, then cool.
4. 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.
5. Beat in 3 large eggs until smooth.
6. Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
7. Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
8. Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

crust, gingersnap crumbs, sugar, butter, filling, cream cheese, light brown sugar, sour cream, almond extract, pumpkin puree, pumpkin pie spice, eggs

Taken from www.food.com/recipe/pumpkin-spice-cheesecake-196871 (may not work)