Pumpkin Pie Cheesecake

The dessert is easily the most anticipated part of the Thanksgiving meal and
I like to go all out for it. I could not believe that I did not have any pumpkin in my Thanksgiving dinner yet so a pumpkin pie cheesecake seemed like the perfect choice. 

ingredients

• 2 cups gingersnap cookie crumbs
• 1/3 cup sugar
• 1/4 teaspoon ground ginger
• 6 tablespoons butter (melted)
• 3 (8 ounce) packages cream cheese (room temperature)
• 3 eggs (slightly beaten)
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

directions

1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F/180C oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F/180C oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.

http://www.closetcooking.com/2010/10/pumpkin-pie-cheesecake.html?utm_source=newsletter&utm_medium=email&utm_campaign=20151024