Pumpkin Cheesecake with Gingersnap Crust

This cheesecake combines the usual ingredients along with pumpkin, cinnamon and nutmeg with a coating of gingersnap crumbs as the crust.

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Ingredients:

• 4-8 oz packages of cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup canned or fresh pumpkin
• 2 teaspoons vanilla
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 stick of butter or margarine
• 5-8 gingersnaps, crushed

Method

In bowl combine cream cheese, eggs, pumpkin, sugar, vanilla and spices. Mix until blended well. Prepare to place in springform pan by greasing pan with butter thoroughly. Then coat pan with crushed ginger snaps. Pour in mixture and bake at 350 degrees for 40-50 minutes or until top of cheesecake cracks slightly.

Notes: Let cool at least 30 minutes and place in refrigerator to keep chilled. When ready to serve, let cheesecake set 30 minutes prior to serving.

Number of servings: 8-12

Submitted By: Denise Y. Smith
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