FlyLady's Pumpkin Cheesecake
1 1/4 C gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
1/4 C butter, melted
3 8-oz. packages cream cheese, at room temp
1 C sugar
1 tsp. cinnamon
1 tsp. ground ginger
1 16-oz. can pumpkin puree (not pumpkin pie filling)
Preheat oven to 350. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly into the bottom of a 9" spring form pan. Bake for 10 minutes, then let cool. Reduce oven temperature to 300.
In another large bowl, beat the cream cheese, sugar, cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Then add in the eggs, one at a time, on low speed. Pour into the cookie crumb pie shell.
Bake cheesecake until center is firm, about 1 hour and 15 minutes (perhaps longer, just watch it). Cool to room temperature, then cover and refrigerate at least 3 hours. To loosen cheesecake from the sides of the spring form pan, unbuckle the side and carefully remove.
Serve with a dollop of whip cream on top!