This is a nice cheesecake, very aromatic and pleasant. I had a hard time with the crust called for in the original recipe. It called for 6 Tbs butter, which turned out to be way more than needed. My crust became like a pool of butter! So, I had to drain it...Other than that though, it came out great. I served ours with some caramel sauce on top. Enjoy!
-2 cups gingerbread cookie crumbs (my blender worked great for this)
-1/3 cup sugar
-1/4 tsp ground ginger
-6 or less Tbs butter, melted
-3 (8 oz each) packages cream cheese, at room temperature
-3 eggs, slightly beaten
-1 cup brown sugar
-1 cup pumpkin puree
-1 tsp vanilla extract
-2 tsp pumpkin spice
Preheat oven to 350 F. Combine cookie crumbs, sugar and ginger. Slowly, add the melted butter while mixing. Add only enough butter to reach a crust's normal consistency. Press crust onto the bottom and up 1 inch along the sides of a 9 inch spring form pan. Bake in preheated oven for 5 minutes. Set aside.
Meanwhile, cream the cream cheese. Add the eggs, one at a time. Mix in brown sugar, pumpkin puree, vanilla and spice. Pour mixture on top of baked crust. Bake for 60-70 minutes. Let it cool completely on the counter. Then place it in the fridge and let it chill for at least 6 hours, or overnight. Cut into slices, drizzle with caramel sauce and enjoy!
Recipe adapted from here.