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