Harvest Pumpkin Cheesecake Recipe

• Cold Whip
• 1 c. gingersnap crumbs
• 1/2 c. finely minced pecans
• 3 tbsp. melted butter
• 8 ounce. cream cheese
• 1/4 c. sugar
• 1 egg
• Dash of salt
• 16 ounce. pumpkin
• 1/3 c. evaporated lowfat milk
• 1/2 c. sugar
• 2 Large eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger

1. Combine crumbs, nuts and butter.
2. Press into bottom of 9-inch pie pan.
3. Combine softened cream cheese, 1/4 c. sugar and vanilla, mixing with electric mixer.
4. Blend in egg.
5. Pour over crust.
6. Combine remaining ingredients; mix well.
7. Pour over cream cheese mix.
8. Bake at 325 degrees for 1 hour 30 min or possibly till set.
9. Chill.
10. Cover with Cold Whip before serving.

gingersnap crumbs, pecans, butter, cream cheese, sugar, egg, salt, pumpkin, milk, sugar, eggs, cinnamon, ginger

Taken from cookeatshare.com/recipes/harvest-pumpkin-cheesecake-7969 (may not work)