Pumpkin Spice Cheesecake

10” spring from pan

Filling:
Six 8-ounce packages cream cheese, softened
2 2/3 cups granulated sugar
6 extra large eggs
2 teaspoons vanilla
2 cups canned solid-pack pumpkin
1 Tablespoon cinnamon
2 teaspoons freshly grated nutmeg
½ teaspoon ground ginger

Preheat oven to 250°.

In a large bowl with an electric mixer beat cream cheese until light and fluffy. If using your KitchenAid mixer, use the flat beater and mix on the speed setting 4. Add sugar and beat mixture until smooth. Add eggs one at a time, beating well after each addition. If using the KitchenAid change the flat beater to the wire whip attachment and add vanilla, pumpkin, cinnamon, nutmeg and ginger beating until filling is combined well. Set aside and make crust.

Pour filling into the prepared crust pan or 13×9 cake pan. If using a springform pan, place it on a jelly roll pan to catch the butter drippings from the crust.

Bake in a 250° oven for 3 hours. Let cheesecake cool in pan on a rack for 1 hour. Cover and refrigerate.

Snappy Cinnamon Graham Cracker Crust

2 pkgs. Cinnamon Graham crackers
1 cup ginger snap cookies
2 sticks (1 cup) unsalted butter, melted
¼ cup granulated sugar
1 Tablespoon cinnamon

Crush graham crackers and ginger snap cookies in a gallon ziplock bag using a flat mallet or rolling pin. Then add sugar and cinnamon to the bag and mix. In a medium bowl melt the butter. Add the cracker/cookie mixture to the melted butter. Stir with a spoon until well combined.

Lightly butter the sides and bottom of the springform pan. Press mixture into the bottom of prepared pan. Use flat surface of cup on top of saran wrap to make sure the crumbled crust mixture is flattened and compact.

Bake the crust in a 250° oven for 10 minutes and let cool.

Enjoy!

Zesty cheers,
Robyn