Pumpkin Cheesecake

Hope everyone enjoyed Thanksgiving! Anyone have any good desserts? I've always wanted to make a Pumpkin Cheesecake, so this Thanksgiving I made it! I looked through several recipes and combined them to come up with an easy and yummy recipe. The crust is made with ginger snap cookies to balance the flavors with the pumpkin. It was delicious, not too sweet so that you can add whipped cream as a topping.

Pumpkin Cheesecake

Crust:

2 cups ginger snap cookies, finely crushed

6 tablespoons of melted butter

Cheesecake:

3 packages of cream cheese, room temperature

15 oz pumpkin puree

1 cup whipped cream

1 cup light brown sugar

3 eggs

1 teaspoon vanilla

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground ginger

1. Mix crumbs and butter; press onto bottom of springform pan.

2. Preheat oven to 350 degrees

3. Beat in low speed cream cheese and sugar until well blended. Mix in pumpkin puree, vanilla and spices. Add one egg at a time. Pour into crust.

4. Bake for 1 hour, turn off oven and keep pan in oven for an additional hour. Remove pan from oven and let it cool. Place in refrigerator for 4 hours or overnight.

5. Enjoy!!!

Tips: Place pan in a water bath for better results. Cover bottom of pan with aluminum foil. Put the pan in a larger pan filled with water. The water should reach about half way up the springform pan.