Pumpkin Cheesecake

Pumpkin Cheesecake

1 cup ginger snap cookie crumbs
½ cup finely chopped pecans
3 tablespoons butter, melted
250 g package cream cheese
¼ cup sugar
½ teaspoon vanilla
1 egg
14 oz can pumpkin
160 ml (small) can evaporated milk
½ cup sugar
2 eggs slightly beaten
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg

Combine first three ingredients; press on bottom of spring form pan 9”. Combine softened cream cheese, sugar and vanilla. Mix until well blended. Add egg and mix well. Pour over crust. Chill while preparing pumpkin mixture. Combine remaining ingredients. Mix well. Carefully ladle over cheese mixture. Bake at 325 degrees for one hour and 30 minutes or until set. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. If desired garnish with whipped cream.

10-12 servings