Pumpkin Gingersnap Cheesecake

I got this recipe free from a store where I regularly shop. I wanted to make it this year for Thanksgiving but we already have 3 pies being made and unless we have 12 more people show up unannounced at our door we are going to have far too much dessert leftover! I'm tucking it away on my site until next year. And perhaps I'll host a dinner for 30 people so I can make the 5 pies, 2 cheesecakes and 1 pan of pumpkin bars that I would *love* to make but it's just too much food for under 10 people! I hope perhaps one of my readers gets to make this one this year. Let me know how it turns out!


Pumpkin Gingersnap Cheesecake


Crust
1 c gingersnap crumbs
1/3 c Pecans, finely chopped
1/4 c sugar
1/4 c butter, melted

Filling
3 (8-oz) pkgs cream cheese, softened
1 c light brown sugar
1 1/2 c canned solid pack pumpkin
1/2 c heavy cream
1/3 c Maple Syrup
1 T vanilla Extract
3/4 t Cinnamon
1/2 t Allspice
4 eggs


Preheat oven to 325 degrees F. Lightly mist 9-in. springform pan with cooking spray.

Combine gingersnaps, pecans, sugar and melted butter. Press into bottom of springform pan and 2" up sides to form crust. Place in oven and bake for 8-10 minutes or until golden brown.

With electric mixer, beat cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in cream, maple syrup, vanilla, cinnamon and allspice. Beat in eggs one at a time until smooth.

Pour batter over prepared crust. Bake for 90 minutes or until center is set. Remove and cool. Cover and refrigerate for up to 24 hours before serving. Serve at room temperature.