Pumpkin Cheescake

Crust:
1 9-inch ginger snap (can use speculaas) pie crust
-in small saucepan melt 1/3 cup butter over low heat. Remove from heat and stir in 1-1/2 cups gingersnap/speculaas cookie crumbs and press firmly in 9 inch springform.

Filling:
2 8-ounce packages cream cheese at room temp
1/2 cup sugar
1/2 cup cooked pumpkin puree or canned pumpkin
1/2 teaspoon groun cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1/2 teaspoon vanilla extract

Directions:

Heat oven to 350 F

In large bowl beat cream cheese, sugar, pumpkin and spices until combined. Beat in eggs and vanilla until well mixed and pour into crust.

Bake 40-45 min or until center is almost set. Cool on wire rack at room temp. Cover and refrigerate 3 hours or overnight.

From:Lorraine