Pumpkin
Cheesecake
Layered Pumpkin Cheese cake
We made this for Thanksgiving.  It came from
the Betty Crocker Thanksgiving magazine and
was a big hit!

Crust:  2 cups gingersnap cookie crumbs (blend
in food processor)
1/4 cup butter, melted

Filling:
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
1 1/2 tsp ground ginger
1 tsp. ground cinnamon
1/4 tsp gound nutmeg

1.  Heat oven to 300F.  Grease 9 inch
springform pan with shortening or coooking
spray.  Wrap foil around pan to catch drips.  In
small bowl, mix cookie crumbs and butter.  Press
crumb mixture in bottom and 1 inch up side of
pan.  Bake 8-10 minutes or until set.  Cool at
least 5 minutes.

2.  In large bowl, beat cream cheese with electric
mixer on medium speed just until smooth and
creamy.  On low speed, gradually beat in sugar.  
On low speed, beat in eggs, one at a time.  
Spoon 3 cups of the cream cheese mixture into
pan, spread evenly.

3.  Stir pumpkin, ginger, cinnamon and nutmeg
into remaining cream cheese mixture, mix with
wire wisk until smooth.  Spoon over mixture in
pan.

4.  Bake 1 1/2 hour, check frequently prior to
that time, until edges are set but center still
jiggles slightly when moved.

5.  Turn oven off; open oven door at least 4
inches.  Leave in oven 30 more minutes.  
Remove and place on cooling rack.  Without
releasing side of pan, run knife around edge of
pan to loosen cheesecake.  Cool in pan on
cooling rack for 30 minutes.  Cover loosely and
refrigerator at least 6 hours.

6.  Carefully remove side of pan.  Place cake on
serving platter.  Store covered in refrigerator.

16 servings