Ginger Snap Crust (Works well with Graham Cracker Crust, too)
cups gingersnap cookie crumbs (crush cookies in a plastic bag with a rolling pin)
cup unsalted butter, melted
Set all ingredients about an hour before so everything is at room temperature.
8 oz. packages of cream cheese
cup of sugar
can of pumpkin (100% pumpkin – NOT pie filling)
Crust: Mix together and press into the bottom of a 9” spring form pan. Bake at 350 for 10 minutes – remove from oven and let cool. Cheesecake: Cream sugar and cream cheese. Mix in eggs one at a time, then add vanilla. Continue mixing and add pumpkin and spices. Pour into cooled crust and bake at 350 for 30 minutes. After 30 minutes, turn the oven off and leave in oven overnight. In the morning, loosen the spring form pan and put the cheesecake in the freezer for several hours. When frozen, remove from pan and wrap in saran wrap. Store in freezer and thaw when ready to use.