Elegant Pumpkin Cheesecake

 

Note from Cheri: This rich dessert is so special it would make an elegant finale for Thanksgiving dinner. It also helps take the stress out of last minute preparations, as it's necessary to prepare in advance to allow plenty of time for the cake to cool and set.

Crust 2 cups crushed graham crackers Or 2 cups crushed vanilla cookies Or crushed ginger snap cookies 1 1/2 tsp. cinnamon 1/3 cup melted butter Filling 1 1/2 cup sugar 1/4 cup brown sugar 4 - 8 oz. packages cream cheese 3 T flour 2 tsp. cinnamon 1 1/4 tsp. ground (dried) ginger 1/4 tsp. ground cloves 1 15 oz. can pumpkin or equivalent fresh cooked pumpkin 4 eggs 1 T vanilla extract

1. Preheat oven to 325°. 2. Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together. Add melted butter and mix until well blended. 3. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan. Bake crust for about 6 minutes until set. 4. Mix the cream cheese and sugars together until smooth. 5. Stir together the flour and spices and mix this into the cream cheese mixture. 6. Beat the eggs into the cream cheese mixture one at a time. 7. Beat in the pumpkin and vanilla. 8. Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean. 9. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving. Cake can even be made two days in advance.