Ingredients
8 oz gingersnaps, finely crushed
3 tbsp butter, or margarine, melted
1 tbsp sugar
16 oz cream cheese, softened
3/4 cup light brown sugar, firmly packed
3 large eggs
2 tsp vanilla extract
15 oz pumpkin, canned
1 tbsp flour
2 tsp pumpkin pie spice
whipped cream
pecan , halves
Preparation
Preheat oven to 325°F.
Combine gingersnap crumbs, butter and sugar in a food processor.
Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.
Beat cream cheese and brown sugar with electric mixer in a bowl until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust.
Bake 50 minutes or until lightly browned on top and almost set. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.
Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.
