Shelly's Recipe

PUMPKIN CHEESECAKE II

Category: Cheesecake

2 tbsp butter, softened
1/3 cup gingersnap crumbs
4 (8 oz) pkgs cream cheese, at room temp.
1 1/2 cup firmly packed dark brown sugar
5 eggs
1/4 cup flour
1 tsp cinnamon and allspice
1/4 tsp ground ginger and salt
2 cup pumpkin puree
Maple syrup and walnut halves for garnish

Generously butter a 9 inch springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom.

In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blend well. Beat in pumpkin puree and pour into the pan. Bake at 325 for 1 1/2- 1 3/4 hours. Test center with a toothpick. Remove from oven and cool for 1 hour.

Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve pieces drizzled with a little (2 tsp?) maple syrup and a couple of walnut halves for garnish.