Pumpkin Cheese Cake

Crust:

  • 1 1/2 cups ginger snap crumbs
  • 1/2 cup finely chopped walnuts
  • 5 Tbsp. butter, melted
  • 1 Tbsp. sugar

Filling:

  • 3 − 8oz. pkgs. cream cheese, softened
  • 1/2  cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 1 cup pumpkin puree
  • 4 eggs
  • 1  tsp cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at 350°.  Set aside.

Combine cheese, sugars and vanilla in large bowl, mix until smooth with an electric mixer. Add eggs one at a time, mixing well. Add pumpkin and spices, mixing until smooth and creamy. Pour into the crust.

Bake for 60−70 minutes or until center is set.  Remove from oven and  cool to room temperature, then refrigerate.

Serve with whipped cream, if desired.

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