Harvest Pumpkin Cheesecake



Ingredients:

  1. 1 c. gingersnap cookie crumbs (crumbled well in food processor)
  2. 1/2 c. finely chopped pecans
  3. 3 tbsp. melted butter or margarine
  4. 1 - 8 oz. package cream cheese
  5. 1/4 c sugar
  6. 1/2 tsp. vanilla
  7. 1 egg
  8. 2 c. pumpkin puree
  9. 7 oz. can evaporated milk
  10. 1/2 c. sugar
  11. 2 eggs, slightly beaten
  12. 1 tsp ground cinnamon
  13. 1/2 tsp. ground ginger
  14. 1/2 tsp. ground nutmeg

Grease a 9" spring form pan. Combine nuts, crumbs and butter together and press into the bottom of the pan. Combine cream cheese, 1/4 c. sugar, 1 egg, and vanilla using a strong mixer. Pour over crust and chill for about 2 hours. Mix the rest of the ingredients together and pour over the cheese mixture. Bake in a 325 deg. oven for about 1 1/2 hours. It should be set by this point. Cool slightly and then remove the ring of the pan and continue to chill. Garnish with whipped cream and toasted pecans and serve.