Pumpkin Cheesecake With Gingersnap Crust

• CRUST
• 1 1/2 cups gingersnap cookie crumbs
• 5tablespoons unsalted butter, melted
• 1tablespoon sugar
• FILLING
• 3t-ounce packages cream cheese,
• room temperature
• 1tup sugar
• 1tup canned pure pumpkin
• 3targe eggs
• 1teaspoon vanilla extract
• 1/2teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• Pecan halves

1. FOR CRUST: Preheat oven to 350u0b0E Wrap
2. outside of 9-inch-diameter springform
3. pan with foil. Mix crumbs, butter, and
4. sugar in bowl. Press mixture onto bottom
5. and 2 inches up sides of pan. Bake crust
6. until slightly darkened, about 5 minutes.
7. Set aside. Maintain oven temperature.
8. FOR FILLING: Blend cream cheese
9. and sugar in processor until smooth. Add
10. pumpkin, eggs, vanilla, and spices.
11. Process until smooth, scraping down
12. sides of bowl. Transfer filling to crust.
13. Bake cheesecake until center is set
14. and edges begin to crack, about 1 hour 5
15. minutes. Cool in pan on rack Chill uncov-
16. ered until cold, at least 6 hours. (Can be
17. made I day ahead. Cover; keep chilled.)
18. Cut around pan sides; remove sides.
19. Arrange pecans decoratively on cake.

cookie crumbs, unsalted butter, sugar, filling, cream cheese, sugar, pumpkin, eggs, vanilla, ground cinnamon, ground nutmeg, ground allspice, halves

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheesecake-with-gingersnap-crust-1244649 (may not work)