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Pumpkin Cheesecake with Gingersnap Crust




Source of Recipe


Cook's Ham


List of Ingredients




CRUST:
1 1/2 cups ginger snap crumbs
3 tablespoons butter, melted

FILLING:
1 1/4 pounds (2-1/2, 8-ounce packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 can (15-ounces) pumpkin
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 teaspoon pumpkin pie spice




Recipe



Preheat oven to 300 degrees. For the crust, mix cookie crumbs with butter until evenly moistened. Press into bottom and one-inch up sides of 9-inch spring form pan. Set pan in freezer while preparing filling.

For the filling, beat cream cheese with sugar in mixing bowl until smoothly blended. Beat in eggs, one at a time. Mix in pumpkin, vanilla, cream and pie spice. Pour filling into prepared crust and set pan on baking sheet. Bake cheesecake until center is barely set when pan is shaken, about 1 hour and 20 minutes. Set pan on wire rack to cool to room temperature. Refrigerate at least 4 hours or overnight. Release cake from spring form sides. Cut cheesecake into wedges and serve with whipped cream.

Yield: 12 servings
Preparation Time: 15 minutes
Cooking time: 1 hour and 20 minutes
Ease of Preparation: easy
(Recipe courtesy of Cook's Ham)