Pumpkin Cheesecake

Although I haven't tried this recipe, it sounds perfect for the Fall/Winter holiday season. It has a gingersnap/graham cracker crust that should give it an extra rich flavor! From Favorite Brand Name Recipes Treasury of Christmas 1992. Estimated prep time includes making crust and baking cheesecake.

• Ready In: 2 hrs
• Serves: 14-16

Ingredients

• Crust

• 3⁄4 cup graham cracker crumbs
• 1  cup  gingersnap crumbs
• 1⁄2 cup ground walnuts
• 1⁄3 cup butter, melted

• Filling

• 3 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1 -16  ounce canned pumpkin
• 3  eggs
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon  grated lemon peel
•  whipped cream (to garnish)
•  walnut halves, if desired
•  lemon peel, twists if desired

Directions

1. Prepare crust as follows.
2. Mix crumbs, ground walnuts, and melted butter together. Press evenly into bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree oven for about 8 minutes, or until light brown. Cool on wire rack.
3. Prepare filling as follows.
4. Beat softened cream cheese and sugar until blended well. Add eggs and pumpkin and beat until blended. Add spices and grated lemon peel and mix well. Pour into crust and bake about 1 hour 15 minutes or until cheesecake is set. Cool on wire rack until room tempurature then chill 3-4 hours in refrigerator.
5. Remove side of pan. Garnish with whip cream, walnut halves, and lemon slices, if desired.