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Well, it does say "Meal and goodie thread"...I'm making a pumpkin cheesecake tomorrow for a holiday bake sale.
Crust:
1 3/4 Cups Ginger Snaps, crushed
6 Tablespoons Butter, melted
Filling:
3-8 oz. packages Cream Cheese, room temp.
3/4 Cup Sugar
3/4 Cup Brown Sugar
4 Eggs
1-16 oz. can Pumpkin or 2 cups cooked Pumpkin
1 1/4 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1 Teaspoon Vanilla
Mix Ginger Snaps and butter together, press onto bottom and halfway up sides into a 10" Springform pan.
Beat cream cheese and sugars until fluffy. Add eggs one at a time, beating well after each addition. Mix in all the rest and pour into crust.
Bake 1 hr. 20 min. at 350. Cool completely and then refrigerate at least over night. (I make mine 2 days ahead.)
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