Countdown To Thanksgiving

A new spin on a classic. Make sure you make at least 8 hours before serving. Make the night before if necessary.

Layered Pumpkin Cheesecake

Crust Ingredients:

2 cups gingersnap cookie crumbs
1/4 cup butter or margerine, melted

Cheesecake Ingredients:

4 packages (8 oz each) cream cheese, softened to room temperature.
1 1/2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Method:

1. Heat oven to 300 F. Grease or spray 9-inch springform pan. Wrap outside of pan in heavy-duty foil In bowl, mix crust ingredients. Press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and cream; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture into pan; spread evenly Add pumpkin, ginger, cinnamon and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

3. 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. Remove from oven to cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

4. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Cover and refrigerate any remaining cheesecake.

Enjoy...