Pumpkin Cheesecake

10/29/2017 | Sallie's Kitchen Corner |

Ingredients

Crust

2 c ginger snaps

1 c pecans

2 Tbsp brown sugar

5 Tbsp butter, melted

Cheesecake filling

4 8 oz blocks of cream cheese

1 can pumpkin

3 eggs

1 1/4 c sugar

2 tsp pumpkin pie (or apple pie) spice

1/4 tsp salt

Directions

Preheat the oven to 350 degrees.

Blend ginger snaps, pecans, and brown sugar in a food processor. 

In a mixing bowl, combine ginger snap mixture with melted butter. 

Wrap the outside of a 9 inch springform pan in a layer of foil, pat crust mixture in to the bottom pushing some up the sides.

Bake for 10 minutes. Cool.

With an electric mixer, blend filling ingredients. 

Pour into crust.

Put the springfrom pan in a baking pan filled with about an inch of hot water.

Bake for about  an hour and 45 minutes until the top is golden.

Remove from oven and cool for at least 6 hours. Enjoy!