Pumpkin Cheese Cake

• 1/2 cup crushed gingersnaps
• 3/4 cup crushed graham wafers
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons melted margarine
• 1 1/2 cups pumpkin puree (not the pie filler)
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 3 (8 ounce) packages cream cheese
• 1 (5 ounce) can Eagle Brand Condensed Milk
• 3 eggs

1. Mix the first five ingrediants and press into a 9 inch spring form pan.
2. Bake 350 for 10 minutes.
3. Whisk together pumpkin,brown sugar,and spices.
4. Beat 3 pkgs.cream cheese,eagle brand and the eggs.
5. Slowly add the pumpkin mixture to this and fold in well by hand.
6. Pour into springform pan.
7. Bake another 50 minute.
8. the last 10 minutes of baking reduce heat to 300.
9. continue baking until toothpick comes out clean when inserted in center.

crushed gingersnaps, graham wafers, brown sugar, cinnamon, margarine, pumpkin puree, brown sugar, cinnamon, ground ginger, nutmeg, cream cheese, milk, eggs

Taken from www.food.com/recipe/pumpkin-cheese-cake-196884 (may not work)