Pumpkin Cheesecake with Cinnamon Whipped Cream

By No1momto_3

Ingredients

• Crust:
• 2 cups gingersnaps, ground in food processor until fine (reserve some for garnish
• 6 TBS melted butter
• Filling:
• 32 oz cream cheese, softened
• 15 oz pumpkin pie filling
• 1 3/4 cups sugar
• 5 eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp gingers
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 TBS vanilla
• 2 TBS flour
• Topping:
• 1 cup heavy cream
• 1/4 cup powered sugar
• 1 tsp vanilla
• 1 tsp cinnamon

Preparation

Step 1

Mix crust ingredients and press into bottom, of springform pan. Bake 350 degrees for 10 minutes

In a large bowl, combine cream cheese, pie filling and sugar. Mix until smooth. Add eggs one at a time beating well between eggs.

Add remaining filling mixture and blend well.

Wrap pan with foil, place in roasting pan for water bath. Pour filling into crust.

Bake 350 degrees for 1 hour 20 minutes, cool.

Whip topping ingredients and use for garnish on top of cooled cheesecake. Sprinkle with reserved graham cracker crumbs