Pumpkin Cheesecake with Gingersnap Crust 2 - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--61133/pumpkin-cheesecake-with-gingersnap-crust-2.asp

Directions

Preheat oven to 350°. Wrap outside of a 9" diameter springform pan with foil. Mix crumbs, butter and sugar in bowl. Press mixture into bottom and 2" up sides of pan. Bake crust until slightly darkened, about 5 minutes. Set aside. Maintain oven temperature.

Blend cream cheese and sugar in processor until smooth. Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl. Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour and 5 minutes. Cool in pan on rack. Chill uncovered until cold, at least 6 hours. This can be made 1 day ahead. Cover; keep chilled.

Cut around pan sides; remove sides. Arrange pecans decoratively on cake.

Ingredients
-		1 1/2 cups gingersnap cookie crumbs
-		5 tablespoons unsalted butter, melted
-		1 tablespoon sugar
-		24 ounces cream cheese, softened
-		1 cup sugar
-		1 cup pumpkin
-		3 eggs
-		1 teaspoon vanilla
-		1/2 teaspoon cinnamon
-		1/8 teaspoon nutmeg
-		1/8 teaspoon allspice
-		pecan halves