• Cooking Time: 150 minutes
• Servings: 12-16
• Preparation Time: 30 minutes
• 1 box ginger snap cookies, crushed in food processor
• butter, 4 teaspoons melted
• cream cheese, 4
• brown sugar, 1 1/2 cups firmly packed
• eggs, 4 whole, 2 yolks
• pumpkin puree, 1 can
• pumpkin pie spice, 1 teaspoon
• vanilla, 1 teaspoon
• flour, 1 tablespoon

1. Using pan to trace circle, cut and place parchment paper in 9-10 inch springform pan.
2. Place crushed ginger snap cookies and melted butter in bowl and mix thoroughly.
3. Form crust in springform pan with gingersnap/butter mixture on bottom and half way up the sides of the pan.
4. Bake crust at 350 degrees for 10 minutes.
5. Place pumpkin and pumpkin pie spice in saute pan and cook for 8-10 minutes, until most of the moisture is cooked out of the pumpkin.
6. Blend cream cheese until smooth in food processor.
7. Add brown sugar and blend
8. Add eggs and blend
9. Add pumpkin mixture and blend
10. Add vanilla and flour and blend
11. Place cream cheese mixture in springform pan and bake at 225 degrees for 2-2 1/2 hours or until center is no longer liquid when slightly jiggled

I am a cheesecake fanatic! I spent all summer perfecting this recipe. Enjoy!