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 sugar
1 tsp vanilla
2 eggs
1/2 cup cooked pumpkin puree
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg


  1. Mix ground ginger snap cookies and butter together. Press into a 9 inch spring form pan, against the side and bottom.
  2. Beat together cream cheese, sugar and vanilla until well blended. Mix in eggs, pumpkin, cinnamon cloves and nutmeg until smooth.
  3. Pour into spring form pan and bake at 350 for 40 minutes or until center is almost set.
  4. Cool and refrigerate.
  5. Serve with whipped cream and your favourite caramel sauce.