Crust
3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
Filling
2 8oz pkgs. cream cheese, softened
1 cup sugar
4 eggs
1 16oz can pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Heat oven to 350*. In bowl, combine gingersnap crumbs, graham cracker crumbs, powdered sugar and butter. Mix well. Press evenly onto bottom of a 9-inch springform pan. Bake 5 minutes. Cool.
In mixer bowl, beat cream cheese until smooth. Gradually add sugar and beat until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin, cinnamon, ginger and nutmeg. Pour into prepared crust. Bake at 350* for 45 minutes. Without opening oven door, let stand in turned-off oven for 1 hour. Remove from oven and cool, then chill. Remove from pan.
Tip: Line the bottom of your springform pan with parchment paper cut to fit pan. After chilled, slide it off onto a 9-inch round cakeboard to keep from scarring up your pan when slicing and serving.
