Pumpkin Cheesecake

Pumpkin Cheesecake:

Prep: 30 min     Bake: 40-45 min    Oven: 375°F

Cool: 2 hours     Chill: 4 hours    Makes: 12 to 16 servings

1 ½ cups finely crushed Ginger Snaps

¼ cup finely chopped pecans

1 Tablespoon sugar

½ cup butter, melted

3 8-ounce packages cream cheese, softened

1 cup sugar

2 Tablespoons all-purpose flour

1 teaspoon milk

¼ cup milk

3 slightly beaten eggs

1 (15oz) pumpkin puree

1 ¼ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

1.      1.  For crust, in a bowl combine Ginger Snaps, pecans, sugar and butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.

2.      2.  For filling, in a large mixing bowl beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs, and set to the side.

3.       3. In another mixing bowl mix pumpkin puree, cinnamon, ginger and nutmeg. Add ½ the cheesecake mixture to the pumpkin and mix well.

4.     4.   Pour the remaining half of the filling into crust-lined pan; pour the pumpkin filling into the crust. Use a small metal spatula (I used a knife) to gently swirl the fillings. Place pan in a shallow baking pan (I usually also place a small ramkin of water on the same pan in a corner). Bake in a 375°F oven 40 to 45 minutes or until a 2 ½-inch area around the outside edge appears set when gently shaken.

5.       5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving  (I usually chill overnight).