Pumpkin & Ginger Snap Cheesecake
Recipe provided by: Taste of Nova Scotia and McKelvie's Restaurant & Grill
|1 1/4 cups||ground ginger snaps|
|1/3 cup||melted butter|
|2 - 8oz (250g) pkgs||cream cheese|
|1/2 cup||cooked pumpkin puree|
|1/8 tsp||ground cloves|
- Mix ground ginger snap cookies and butter together. Press into a 9 inch spring form pan, against the side and bottom.
- Beat together cream cheese, sugar and vanilla until well blended. Mix in eggs, pumpkin, cinnamon cloves and nutmeg until smooth.
- Pour into spring form pan and bake at 350 for 40 minutes or until center is almost set.
- Cool and refrigerate.
- Serve with whipped cream and your favourite caramel sauce.