PUMPKIN CHEESECAKE
CRUST:
Mix together
1 1/2 cups crushed gingersnaps
1/2 cup finely chopped pecans
1/3 cup butter, melted
Press into a 9" springform, Bake at 350 for 10 minutes.
FILLING:
2- 8oz. packages cream cheese
3/4 cup white sugar
1- 15 oz. can pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 eggs
1/4 tsp. salt
Beat together cream cheese and sugar; add pumpkin and spices.
Beat in eggs one at a time. Add salt.
Beat until creamy. Pour batter evenly into shell.
Bake for 50 min. or until knife inserted in the center comes out clean. Run a sharp knife along the outside of the crust to prevent the top from cracking.
Let cool, then top with whipped cream or caramel if desired.
**I've used a springform before, but this last time I used just a 9" pie pan and that worked fine. I had a little bit leftover from that, and I made a little mini single serving cheesecake too.
