This is better than the typical pumpkin pie. I got mixed reviews about it. Some really liked it and some didn’t. It still tastes like pumpkin so if someone doesn’t like pumpkin they still won’t like this.
2 cups crushed ginger snap cookies
1/4 cup brown sugar
1/4 cup melted butter
4 8oz packages of cream cheese, softened
1/2 cup brown sugar
1 cup sugar
4 large eggs
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
or in place of the above use 1 1/2 teaspoons pumpkin pie spice
Mix together crust ingredients. You can always use graham cracker crumbs in place of ginger snaps if desired. Press into bottom of pan. Can use springform or 11 x 7 pan (this is what I use). Bake at 350 degrees for 10 minutes.
Cream together the cream cheese and the sugars. Add in pumpkin and spices. Play around with the amount of spices, some like lots of spice and some like light spice. You can taste it at this point since it is before you add the eggs. Spices tend to be just slightly stronger after the baking. Beat in eggs one at a time. Don’t beat on high because you don’t want lots of air.
Bake at 350 degrees for approximately 1 hour. Reduce heat to 300 degrees if browning too quickly on top. Cook until center is set. Let cool in turned off and vented oven to decrease chances of cracking. Refrigerate.
I cook mine in a larger pan half full of water, or you can place a pan of water on the rack under the cheesecake.
Top with whip topping to serve, if desired.