PUMPKIN CHEESECAKE

here is the recipe for the cheesecake I made for my g-friends and it was a hit

2 pkg. cream cheese (softened)

1/2 c. sugar

1/2 t. vanilla

2 eggs

1/2 c. pumpking puree or filling

1/2 t. cinnamon

pinch nutmeg & cloves

Preheat oven to 325.

Crust:

1/2 c. crushed gingersnaps

3/4 c. graham cracker crumbs

1/4 c. butter, melted

1/4 c. sugar

Combine the ginger snaps & crumbs with the butter and sugar and mix completely. Pour into a pie pan and press down firmly all the way around. Set aside.

Filling:

Combine cream cheese, sugar and vanilla until smooth. Add eggs one at a time and mix well. Remove 1 cup of mixture and pour into pie pan. To the rest of the mixture add the rest of the ingredients and blend until completely mixed. Pour gently ontop of the other mixture in pie pan. Bake 35-40 and allow to cool completely before refrigerating until ready to serve.

*you can use a premade graham cracker crust to save time

* optional: pecan halves to place on top of pie before baking

Serve with a dollop of whip cream and enjoy!