Ingredients

• 3 tbsp butter, melted
• 1 cup ginger snaps, crushed
• 2 packages (500g) cream cheese, softened
• 1½ tsp vanilla
• 1 tsp cinnamon
• ½ tsp allspice
• ¼ tsp nutmeg
• 1 cup sugar
• 1 cup canned pumpkin pie mix or puréed pumpkin
• 3 eggs (or 150 mL liquid whole eggs)

Directions

1. Preheat oven to 350℉.
2. Mix the melted butter with the crushed ginger snaps.
3. Press the ginger snaps into a 9″ springform pan and bake for ten minutes at 350℉.
4. Beat softened cream cheese with sugar, vanilla, and spices until smooth.
5. Beat pumpkin and eggs into cream-cheese mixture until smooth.
6. Pour cheesecake mixture into springform pan and bake for 55 minutes at 350℉, or until a toothpick inserted into the centre comes out smooth.

Notes

• You can reduce the cracking of a cheesecake by putting a pan of water in the oven at the same time as you bake it.
• This may be topped with caramelized sugar and pecans, as desired.
• For variety, add ½ cup pecan pieces can also be mixed into the ginger snap crust.