Plaideleon’s Pumpkin Cheesecake

Ingredients

Crust: 1 1/4 cup crushed ginger snap cookies or graham wafer crumbs with 1/2
tsp of powdered ginger
       1/2 cup melted margarine

Filling: 2 8oz pkgs cream cheese softened (Regular Philadelphia works best)
   2/3 cup white granulated sugar
   2 medium eggs
   14oz pumpkin pie filling (E D Smith works best)
   1/2 tsp each nutmeg, cinnamon, ginger, salt

Method:
Crust:
Preheat oven to 350F
Mix together the crumbs and margarine till all are moist.
Tightly pack into bottom of a 10 inch springform pan.
Bake for 10 min.
Remove from oven and let stand to cool while making the filling.

Filling:
Beat together the cream cheese and sugar until well blended. (Using an
electric beater will give you a smoother result)
Beat in the 2 eggs.
Fold in the pumpkin pie filling and spices making sure to well blend it.

Pour into springform pan evening out the top to ensure even cooking.
Bake in 350F oven for 1 hour checking it often. If signs of cracking occur
cover it with tinfoil for the rest of the baking time.
Remove from oven and let it cool.
Refrigerate after it's completely cool. Also freezes well.

Enjoy!

Plaideleon