 | | Directions | - Preheat oven to 300°F. Mix gingersnap crumbs and butter in medium bowl; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Place in freezer until ready to use.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and spice; mix well. Blend in vanilla. Gradually add whipping cream, beating until well blended after each addition. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
- Bake 1 hour 20 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with whipping cream, if desired. Store leftover cheesecake in refrigerator.
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| Ingredients | | - |  | 28 gingersnaps, finely crushed (about 1-1/2 cups crumbs) |
| - | | 3 eggs |
| - | | 1/2 cup heavy (whipping) cream |
| - | | 2 teaspoons vanilla extract |
| - | | 1 teaspoon pumpkin pie spice |
| - | | 1 can (15 ounces) pumpkin |
| - | | 1 cup granulated sugar |
| - | | 2 1/2 packages (8 ounces each) cream cheese, softened |
| - | | 3 tablespoons butter, melted |
| - | | Whipped Cream (optional) |
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