Pumpkin Pie Cheesecake:

I have been thinking about which recipe to post for the Fall season that involves pumpkin. Last year, I share my Pumpkin Bread recipe. It was a hit, so I will still definitely share it. But this year, I decided to try one of my friend's recipes that have been a tradition for her. 

It is the famous Pumpkin Pie Cheesecake. I am a part of this group of girls that like to host events and share recipes. Some I know personally because I was able to meet and others I do not know because I moved away before they joined in. One of the girls shared this recipe, and it is one I plan on trying before Thanksgiving, before Ireland. Since I have not tried it yet, I can not say how delicious it is. But what I can tell you is that it comes from a woman that has decided to create her own recipe book!

Pumpkin Pie Cheesecake

Ingredients:
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.

2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.

3. Cream the cream cheese.

4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.

6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.

7. Let it cool completely.

8. Chill the cheesecake in the fridge overnight.

If you try it, you must let me know how it is!