Layered Pumpkin Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 cups gingersnap crumbs (about 32 cookies. try to find the gingersnaps in the brown bag.)
• 1/4 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup canned pumpkin (not pie mix)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon

Recipe

• 1 heat oven to 300°f grease 9-inch springform pan with shortening or cooking spray.
• 2 in a small bowl, mix cookie crumbs and butter. press crumb mixture into bottom and 1 inch up the side of the pan. bake 8-10 minutes until set. cool 5 minutes.
• 3 in a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy - do not overbeat. on low speed, gradually add sugar. on low speed, beat in eggs, one at a time, just until blended. spoon 3 cups of the cream cheese mixture into pan and spread evenly.
• 4 stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth. spoon mixture into pan.
• 5 bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
• 6 turn oven off, open oven door at least 4 inches and leave cheesecake in oven 30 minutes longer. remove from oven, place on cooling rack. without releasing the side of the springform pan, run a knife around the edge of the pan to loosen the cheesecake. cool in pan on cooling rack for 30 minutes. cover loosely with foil and refrigerate at least 6 hours but no more than 24 hours.
• 7 run knife around edge of pan again to loosen cheesecake. carefully remove side of pan and serve.