Ginger Pumpkin Cheesecake

By akselden

Ingredients

• 8 oz gingersnap cookies, finely crushed
• 3 tbsp. butter, melted
• 2 tbsp. sugar
• 2 pkg. (8oz each) cream cheese or light cream cheese, softened
• 3/4 cup firmly packed light brown sugar
• 3 large eggs
• 2 tsp. pure Vanilla Extract
• 1 can (15oz) pumpkin
• 1 tbsp. flour
• 2 tsp. Pumpkin Pie Spice
• Whipped Cream
• Pecan halves

Preparation

Step 1

1. Preheat oven to 325°F. Combine crumbs, butter and sugar. Press into bottom and sides of 9-inch cake pan or spring form pan. Bake 15 min. Set aside.
2. Beat cream cheese and brown sugar until smooth. Add eggs, one at a time. Add remaining ingredients and beat until smooth.
3 Pour into pre-baked crust. Bake for 50 min. Or until filling barely moves when gently shaken. Cool, then chill in refrigerator for several hours or overnight. Garnish with whipped cream and pecan halves. Makes 12 slices.