Pumpkin Cheescake

Ingredients:

• 1 cup crushed gingersnap cookies (about 20 cookies)
• 1/3 cup finely chopped pecans
• 1/4 cup butter, melted
• 4 packages (8 ounces each) Cream Cheese (softened or cubed), softened, divided
• 1-1/2 cups sugar, divided
• 2 tablespoons cornstarch
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg
•
Garnish: 

• Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Directions:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

Source:  Itty Bitty Homestead