Pumpkin Cheesecake (To Kill Or Die For)

• 1-1/2 cup Crushed Ginger Nut Cookies (the Ginger Makes ALL The Difference.)
• 1/2 cups Flaked Or Shredded Coconut
• 1/3 cups Butter
• 8 ounces, weight (2 Packets) Softened Cream Cheese
• 1/4 cups Sugar (or Sugar Substitute For Diabetics)
• 1 teaspoon Vanilla Extract (or Paste)
• 3 whole Eggs
• 1-1/2 cup Roasted, Mashed Pumpkin* (See Note)
• 3/4 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg

1. * Note: The roasted flavour of the pumpkin lifts this cheesecake into new territory. Butternut pumpkin/squash will do. Roast it WITHOUT sugar or butter. Just cut it up and pop it in a moderate oven until softened.. If you can, look for Queensland Blue, grey pumpkin, or Japanese pumpkin (kabocha).
2. 1. Preheat oven to 175 C (350 F). In a medium bowl, mix together the crushed ginger bickies, coconut and butter. Press into the bottom and about 1 inch up the sides of a 9" pan. (I have used a quiche dish.) Bake crust for 10 to 15 minutes in the preheated oven. Set aside to cool.
3. 2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each egg. Then add the pumpkin and spices.
4. 3. Spread filling it into the cooled crust. Resist the urge to lower face into the mix for a taste.
5. 4. Bake for 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing. Chill for at least 4 hours (overnight is best) before serving.
6. Serve with thickened blobs of cream (why stop now?) and strong coffee. PERFECT for Thanksgiving, Aussie style.

ginger nut, coconut, butter, weight, ubc, vanilla, eggs, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-to-kill-or-die-for/ (may not work)