Pumpkin Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups gingersnap cookies, crumbs
• 5 tablespoons butter, melted
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup canned pumpkin
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch allspice
• pecan halves (to garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 wrap the outside of a 9 inch springform pan with tin foil.
• 3 mix crumbs, butter and sugar in a bowl.
• 4 press mixture on the bottom and up the sides of the pan.
• 5 bake 5 minutes, remove from oven.
• 6 with a mixer combine cream cheese and sugar.
• 7 add pumpkin, eggs, vanilla and spices.
• 8 pour into crust and bake for 1 hr and 5 minutes until center is set.
• 9 cool on a rack and refrigerate for 6 hrs or overnight.
• 10 run a spatula around the edge of pan, remove sides.
• 11 garnish with pecan halves.