Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is a nice change from the sweet sweet cheese cake recipes we often find.

It is flavored with ginger, cinnamon and nutmeg for a creamy sweet and savory combination that hits just the right note.

This cheesecake recipe is perfect for fall, when the weather just makes you think pumpkin, but with canned pumpkin, it can certainly be made all year around.

It is a perfect holiday dessert recipe, a nice change from the traditional pumpkin pie.

If you prefer, you can use a regular pie crust. The crust given is perfect for this recipe.

Pumpkin Cheesecake

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

For the Crust:
1/4 cup margarine or butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs

For the Filling:
2 - 8 ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 - 14 ounce can pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

Melt butter in a saucepan and stir in crumbs. Press into ungreased 9"x9" springform pan and bake 350°F for 10 minutes.

Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.

Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.

Serves 12.

• This cheesecake freezes well.
• I am not a nutmeg lover so I use 1 teaspoon of cinnamon and eliminate the nutmeg altogether. Season to your own taste.