Pumpkin And Cinnamon Cheesecake

• 1 1/4 cups gingersnap cookie crumbs
• 1/4 cup sugar
• 6 tbsp (3/4 stick) butter, melted
• None None FOR THE FILLING
• 2 pkg (8 oz each) cream cheese, at room temperature, chopped
• 4 None eggs
• 1 cup pumpkin puree
• 1/4 cup flour
• 2 tsp ground cinnamon, plus additional, to serve
• 2 tsp vanilla extract

1. Preheat oven to 350u0b0F. Lightly grease a 9-inch springform pan. Line bottom and side with parchment paper.
2. Combine crumbs, sugar and butter in a medium bowl. Press firmly into the bottom of prepared pan. Bake for 10 mins. Reduce oven temperature to 325u0b0F.
3. Meanwhile, for the filling, beat cream cheese and sugar in large bowl with an electric mixer until smooth. Beat in eggs, one at a time until combined. Fold in pumpkin, flour, cinnamon and vanilla until smooth. Pour filling evenly over crust, smoothing top.
4. Bake for 40-45 mins until just firm. Cool in oven with door ajar. Refrigerate overnight. Serve with cream and an extra sprinkle of cinnamon.

cookie crumbs, sugar, butter, filling, cream cheese, eggs, pumpkin puree, flour, ground cinnamon, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/31807 (may not work)