 | | Directions | FOR CRUST:
- Preheat oven to 300 degrees F.
- Generously butter inside of springform pan.
- In a small bowl, combine crushed ginger snaps and melted butter. Press into the bottom and up 1-inch on the sides of the springform pan.
- Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 5 minutes.
FOR FILLING:
- Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. Add vanilla extract. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
- Pour 3 cups of this mixture on top of the crust.
- Add pumpkin and spices to the remaining cream cheese mixture. Whisking to combine throughly.
- Pour pumpkin mixture on top of cream cheese layer.
- Fill a shallow pan with hot water and place on oven rack just below the rack that cake will be placed on.
- Bake for 1 hour and 25 minutes or until edges are firm and cake jiggles slightly in the middle.
- Turn the oven off, open the door at least 4 inches, and leave cheese cake in oven for an additional 30 minutes. Remove from oven and place on wire rack for an additional 30 minutes.
- Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 10
|  | | Ingredients | | - | | CRUST: |
| - | | 2 cups crushed ginger snaps |
| - | | 4 tablespoons butter - melted |
| - | | FILLING: |
| - | | 4 packages cream cheese - softened |
| - | | 1 1/2 cups sugar |
| - | | 2 teaspoons vanilla extract |
| - | | 4 eggs |
| - | | 15 ounces pumpkin , packed solid |
| - | | 1 1/2 teaspoons ground ginger |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon freshly grated nutmeg |
| - | | whipped topping for garnish |
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