This is a new one that I am going to be working on tomorrow. The picture in the book looks SOoo delicious (will post a pic of my completed one asap). What could be more appropriate for Thanksgiving day and the season?!
Ingredients:
38 Gingersnaps, finely crushed (about 1 1/2 C.)
1/4 C. finely chopped pecans
1/4 C. butter or margarine, melted
4 pkgs (8oz each) Cream Cheese, softened
1 C. Sugar
1 Can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. Vanilla
4 eggs
Heat oven to 325 Degrees F.
Mix crumbs, pecans and butter, press onto bottom and 1" up side of 9" springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour & 20-30 minutes- or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Dust with ground cinnamon or nutmeg before serving.
Enjoy!
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