Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

  • 1.5 cups gingersnap cookie crumbs (virtually a whole bag of Midel; they have gluten free)
  • 5 Tbs. butter, melted
  • 1 Tbsp. sugar
  • 24-ozs. cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 pinch allspice
  • pecan halves (for garnish)

Directions

  1. Preheat oven to 350 degrees.
  2. Wrap the outside of a 9 inch springform pan with tin foil
  3. Mix cookie 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 hour and 5 minutes until the center is set.
  9. Cool on a rack and refrigerate for 6 hours or overnight.
  10. Run a spatula around the edge of the pan and remove the sides.
  11. Garnish with pecan halves.
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min