Pumpkin Cheesecake recipe

Stacy posted a request for a pumpkin cheesecake recipe, and I knew this was a call I had to answer.

In the last few years this has become a staple at our family's Thanksgiving dinner, and I make it every chance I get during the fall months. I guarantee you will not be disappointed!

Pumpkin Cheesecake

Crust:
8 oz. gingersnap cookies, broken into pieces
1/2 c. finely chopped pecans
4 T. butter, melted
2 T. sugar
1 tsp. cinnamon

Place gingersnaps in food processor and process until finely ground. Add remaining ingredients. Process until just combined and mixture holds together. Transfer to a nine-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake at 325 degrees for 10 minutes. Let cool completely.

Filling:
3 T. flour
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
4 (8-oz.) pkgs. cream cheese, room temperature
1 1/2 c. sugar
1 (15-oz.) can pumpkin puree
2 tsp. vanilla
4 lg. eggs, room temperature
Whipped cream, for serving

In a small bowl, whisk together flour, ginger, cinnamon and nutmeg. Set aside. In a large bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy. Add pumpkin, vanilla and flour mixture. Beat to combine. Beat eggs in one at a time. Pour batter into prepared crust. Place in oven. Place a roasting pan full of hot water on the rack directly underneath the cheesecake. This will help keep the cheesecake from cracking. Bake at 325 degrees until cake is set in the center, about 1 hour and 45 minutes. Let cool completely. Refrigeratate at least 4 hours and up to overnight. Unmold and serve with whipped cream. Serves 12-16.

***The keys to keeping it from cracking are the water bath, and making sure all ingredients are at room temperature before starting. (Although I promise it will taste just as good if it's cracked.) :) Happy baking!!!