Gingersnap Pumpkin Cheesecake

Gingersnap Pumpkin Cheesecake

Crust:

1 cup gingersnap cookie crumbs

1/2 tsp ground ginger

1 tablespoons brown sugar

1/8 cup butter, melted

Filling:

2- 8oz. packages of cream cheese, softened

3/4 cup white sugar divided

1 Tb vanilla extract

3 eggs, room temperature

1 cup of pumpkin

1 Tb ground cinnamon

1 tsp nutmeg

1 tsp ground ginger divided

1/2 tsp allspice

Preheat the oven to 350°F. Grease/butter and line an 8 inch round springform pan with parchment paper.

For the crust: Crush up the gingersnaps (I used my food processor, you could put them in a plastic bag and pound on them with something! :) Stir the sugar, ginger, and butter into them and press them into the bottom of your pan. Bake 15 minutes and remove from oven.

Beat the cream cheese, 1/2 cup of the sugar and vanilla together until smooth and fluffy. Mix eggs in one at a time, beating well after each.

Remove one cup of the mixture and transfer to another bowl. Mix in 1/2 tsp ginger and set aside.

Add 1/4 cup of the sugar, pumpkin, and spices (with remaining 1/2 tsp ginger) to the remaining filling. Mix till smooth. Pour the pumpkin mixture into the spring-form pan. Drizzle the 1 cup ginger filling over the top.

Bake for 40-50 minutes or until filling is barely set. Let the cheesecake to cool before removing from the pan. Chill until ready to serve (at least 4 hours, best overnight).