Layered Pumpkin Cheesecake

Everybody has their favorite dessert. Mine happens to be anything Chocolate, Cheesecakes, Pies, Cookies...Ok, so I just like DESSERTS! But this recipe is one of my favorite Cheesecake recipes to make. I usually end up making it every Thanksgiving for our family. I thought I would share it with you with all of the Holiday baking that is going on this time of year! I hope you enjoy it as much as we do!

Image from Betty Crocker Recipes

Crust

2 cups gingersnap cookie crumbs (about 32)

1/4 cup butter or margarine, melted

Cheesecake

4 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Directions:
Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Happy Baking!

Joanna LaVan is a child of the King, wife to her incredible husband, adoring aunt "nana" to her four favorite little people, and Pastor's wife to their Church people in Virginia. Her desire is to share with the world the wonderful reality of sins forgiven. In her spare time she enjoys Kayaking, reading, occasional scrapbooking, cleaning, blogging, and spending time with her wonderful family. She blogs about her life's happenings, and passions at www.lukeandjoannalavan.blogspot.com .