Pumpkin Cheesecake

I've mentioned more than once that one of my favorite things about Fall are all of the delicious pumpkin treats. When I ran across this recipe for pumpkin cheesecake I knew I had to try it but I'm more of a cake out of a box kind of girl. Luckily this recipe is super easy because my first attempt at baking a cheesecake (from scratch!) was a success!

Crust:

1/4 cup margarine or butter

1 1/4 cup graham crackers or ginger snaps, crushed into crumbs.

Melt butter in a saucepan and stir in crumbs. Press into ungreased 9"x9" springform pan and bake 350'F for 10 minutes.

Filling:

2 - 8 ounce packages of cream cheese, softened

2/3 cup sugar

2 eggs

1 - 14 ounce can pumpkin

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour filling over the crust and bake at 350'F for 1 hour or until firm.

Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.

Serves 12.

So far this cheesecake has gotten rave reviews so I recommend all of you try it. There is something about enjoying a piece of pumpkin cheesecake with a cup of chai tea on a cool fall night that is just perfection.