Pumpkin Cheesecake

Gingersnap Crust:

1-1/2 cups gingersnap crumbs

3 tables. sugar

1/3 cup butter, or margarine, melted

Combine the ingredients for the crust in a bowl. Press the mixture onto the bottom, and partly up the sides of a 9 inch springform pan. Bake 8-10 minutes. Let cool completely before filling.

Filling:

3 packages (8 oz. each) cream cheese, softened

1/4 cup sugar

4 eggs, lightly beaten

3 tbl. flour

2 tsp. pumpkin pie spice or 1-1/2 tsp. cinnamon, 1/2 tsp. ginger,1/4 tsp. nutmeg

1 can (16 oz.) pumpkin

1 can(5-1/3 oz.) evaporated milk

Preheat oven to 350 degrees

Cream the sugar and cream cheese until light and fluffy. Beat in the eggs until thoroughly combined. Beat in the flour and spices until mixed. Add the pumpkin and evaporated milk and beat with an electric mixer at low speed until thoroughly blended, about 2 minutes. Pour the mixture into the cooled crust. Bake 60-70 minutes or until the top is firm. turn off the oven and leave the cake in the oven, with the door ajar until completely cool. Place cake on a serving plate, and refrigerate, covered.