1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar1 teaspoon ground cinnamon1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least)To loosen cheesecake from the sides of the pan, unbuckle the side andcarefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!