- 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.
|-||28 gingersnaps, finely crushed (about 1-1/2 cups crumbs)|
|-||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)|