GINGER PUMPKIN CHEESECAKE
8 oz gingersnap cookies, crushed
3 tablespoons butter, melted
2 tablespoons sugar
2 8 oz. packages cream cheese or light cream cheese, softened
3/4 cup firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla
1 (15 oz) can pumpkin
1 tablespoon flour
2 teaspoons pumpkin pie spice
1. Preheat oven to 325. Combine crumbs, butter and sugar. Press into bottom and sides of 9-inch cake pan or springform pan. Bake 15 minutes. 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 prepared crust. Bake for 50 minutes or until filling barely moves when gently shaken. Cool, then chill in refrigerator for several hours or overnight.
4. Garnish with fresh whipped cream and a ginger snap.