HOLIDAY PUMPKIN CHEESE CAKE

By KarenH

Ingredients

• 40 gingersnap cookies, crumbled
• 1 3/4 cup sugar
• 3/4 cup i can't believe its not butter spread stick. melted
• 3 pkg.(8oz each) cream cheese soften
• 1 can (15 oz) pumkin
• 1/4 cup all-purpose flour
• 1 tbsp. pumpkin pie spice
• 6 eggs slightly beaten
• 1 cup (1/2 pint) whipped or heavy cream
• 1 tsp. vinilla extract

Details

Servings 12

Preparation

Step 1

On bottom rack of oven, place 13" x 9" roasting pan filled 1/2 way with water. Preheat oven to 325*.
In a small bowl, combine cookie crumbs, 1/4 cup sugar and 1/4 cup I can't believe its not butter spread. In 10 inch springform pan, press crumb mixture onto bottom and halfway up sides; set aside. In medium bowl, with electric mixer, beat cream cheese and remaining 1 1/2 cups sugar until mixture is creamy, about 3 minutes. beat in pumkin, remaining 1/2 cup melted I can't believe its not butter spread, flour and pumkins pie spice until smooth. Gradually beat in eggs, cream and vanilla until smooth. Pour into prepared springform pan. bake in center of over for 1 hour and 20 minutes or until edges are golden and middle is almost set. Without opening the door, turn over off and let cheesecake stand in over 30 minutes. On wire rack, cool completely. Cover and refrigerate overnight. best if made 1 day ahead.