Pumpkin Pie Cheesecake

This is a great dessert to serve on Thanksgiving if you are looking for something different than the usual pumpkin pie.  It is a great twist on an old classic.  This pumpkin pie cheesecake is so rich and smooth. I love to serve it with fresh whipped cream and coffee. It is my favorite cheesecake!

Make at least one day in advance before serving. Preheat oven to 325 degrees. Cover the outside and bottom of a springform pan with foil, shiny side on the outside. Grease the inside of the pan. In a bowl, stir together:

1 1/2 cups graham cracker crumbs

3 tablespoons suagr

1 teaspoon ginger

6 tablespoons melted butter

Press the mixture, using your fingers, to the inside of the springform pan until a even crust forms. Refrigerate for an hour. While crust is setting, in a large mixing bowl, on medium speed, beat:

1 1/2 cups cream cheese (room temperature)

Beat until fluffy. While mixing and scrapping the sides, slowly add:

1 cup sugar

2 cups pumpkin puree

1 tablespoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

6 eggs (room temperature)

Pour the batter into the chilled crust and bake about 60-70 minutes or until the top puffs up. The center may be slightly underset and will firm up during cooling. Cool on a wire rack for an hour then remove pan sides and refrigerate overnight.

Serves 8-10

Related posts:

1. The Best Pumpkin Pie Recipe
2. Pumpkin Pie Pancakes
3. Chocolate Truffle Cake