Pumpkin Cheesecake With Gingersnaps

1. 1

   Heat oven to 325F.

2. 2

   Combine crushed gingersnap cookies and melted butter in bowl; press onto bottom of ungreased 9-inch springform pan.

3. 3

   Combine brown sugar and cream cheese in bowl.

4. 4

   Beat at medium speed, scraping bowl often, until creamy.

5. 5

   Continue beating, adding 1 egg at a time, until creamy.

6. 6

   Add all remaining cheesecake ingredients.

7. 7

   Continue beating, scraping bowl often, until well mixed.

8. 8

   Pour batter into prepared pan.

9. 9

   Bake 80-90 minutes or until set.

10. 10

    Turn off oven; leave cheesecake in oven with door ajar for 20 minutes.

11. 11

    Remove from oven.

12. 12

    Loosen side of cheesecake from pan by running knife around inside of pan.

13. 13

    Cool completely at room temperature.

14. 14

    Cover; refrigerate 8 hours or overnight.

15. 15

    Store refrigerated.

16. 16

    Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.

17. 17

    *Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.

* Per serving · 4 servings · Values may vary.

No additional tips available.