Thanksgiving Series: Pumpkin Cheesecake

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We had a good read. For the benefit of yourself. Be sure to read to the end. I want you to get good knowledge from Pumpkin Cheesecake. Pumpkin Cheesecake made for my office Thanksgiving potluck. Sorry about the sound not coming out right. RECIPE Ingredients 38 ginger snaps, crushed 1/4 c pecans, crushed 1/4 c butter, melted 4 pkg (8 oz. each) cream cheese, softened 1 c sugar 1 to 1-1/2 cups pumpkin 1 T pumpkin pie spice** 1 to 2 tsp vanilla 4 eggs **Mix together 1 t cinnamon, 1 t ginger, 1/2 t ground cloves, 1/2 t nutmeg Serve with numeg whipped cream-- heavy whipping cream, confectioners' sugar (to taste), lots of nutmeg (no more than 1 T) Heat oven to 325F. Pulverize ginger snaps and pecans in food processor, slowly add melted butter and mix. Press in spring form pan. Beat cream cheese and sugar. Add pumpkin, mix. Add spice and vanilla, mix. Add eggs one at a time and mix between each addition. Pour mixture on top of crust. Bake in water bath for 1 hour and 20 minutes.

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