PUMPKIN CHEESECAKE

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For the crust:
2 cups gingersnap cookie crumbs
3 tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/3 cup butter, melted and hot

For the filling:
1 1/2 lb. (680g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup whipping cream
1 cup pumpkin puree
5 eggs
2 tbsp. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

For the crust: Preheat oven to 350F. Combine the cookie crumbs, sugar, cinnamon and melted butter in a small bowl, mixing well. Press into the bottom and sides of a 10 inch springform pan. Bake for 8 minutes.

For the filling: Using an electric mixer, beat the cream cheese, both sugars and cream until light and fluffy, about 8 minutes. Beat in the pumpkin. Add the remaining filling ingredients and beat just until combined. Pour the batter into the prepared crust. Bake for 15 minutes and then reduce the temperature to 225F. Bake for 1 hour and 10 minutes, or until the center is set and the surface is no longer shiny. Chill for 8 hours or overnight. Remove from the pan and place on a serving plate.

recipe by wanda beaver