PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin Cheesecake in a Gingersnap Crust
This scrumptious cheesecake is best made the night before so that it can thoroughly chill in the refrigerator. (Of course, that is one less thing you have to do on the day of the dinner.) You will need a nine or ten-inch springform pan for this recipe. (The nine-inch size is perfect.) The cake pictured was baked and served in a nine-inch glass-base springform pan.