Since I am in the cheesecake mode, I have to include another favorite. I make this every year for our company Thanksgiving lunch. It is a favorite and is a nice change from the standard pumpkin pie.
1 1/2 cups gingersnap crumbs
1/4 cup sugar
1/4 cup plus 2 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
3/4 cup brown sugar
1 (16 oz.) can pumpkin, or 2 cups pureed pumpkin
1/4 cup whipping cream
2 tsp powdered ginger
1 1/2 tsp pumpkin pie spice
5 large eggs
Combine first three ingredients in a small bowl and mix well. Firmly press the crumb mixture in the bottom and up the sides of a 9 inch spring-form pan. Chill.
Beat cream cheese at medium speed until creamy, gradually add sugars, beating well. Add pumpkin and the next three ingredients. Beat until well blended. Add eggs, one at a time, beating after each addition. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 35 minutes. Center will be almost set. Remove from oven and let cool to room temperature in a pan on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of spring-form pan. Cover with whipped cream and chopped nuts.