Pumpkin Cheesecake

submitted by Susan Kirk

preparation time: about 100 minutes

serves 10 to 12

For the crust:

1½ cups ground gingersnap cookies

1½ cups toasted pecans (about 6 ounces)

¼ cup firmly packed brown sugar

¼ cup (½ stick) unsalted butter, melted

For the filling:

3 8-ounce packages cream cheese, at room temperature

1¼ cups sugar

1½ cups canned solid pack pumpkin

4 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

For the crust: Preheat oven to 350 degrees F. Finely grind ground cookies, pecans and sugar in a food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 ¾ -inch-high sides.

For the filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Add pumpkin, whipping cream, cinnamon and allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.