Easy Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Yield: 8 Servings

Ingredients

2 tb butter; softened
1/3 c gingersnap crumbs
4 pk (8-oz) cream cheese; at room - temperature
1 1/2 c firmly packed dark brown - sugar
5 eggs
1/4 c all-purpose flour
1 ts cinnamon
1 ts allspice
1/4 ts ground ginger
1/4 ts salt
2 c pumpkin puree
1 maple syrup and walnut - halves for g; arnish

Instructions

Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.

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