Pumpkin Cheese Cake

Crust

• 2 cups crushed ginger snap cookies
• 6 tablespoons butter (melted)
• 1 tablespoon sugar

Filling

• 3 8 ounce blocks of Cream Cheese (I have used also low fat)
• 1 cup sugar
• 3 eggs
• 1 tesp vanilla
• 1 small can pumpkin (not pumpkin pie filling)
• 1 tablespoon pumpkin pie spice

Topping:

• Brown sugar (enough to sprinkle on top)

Prepare a 10 inch cheese cake spring form pan by lining with waxed paper or parchment.
In medium bowl mix together all crust ingredients.
Press into the bottom and up with sides of the spring form pan.
Bake in oven for 10 minutes.
Take out to cool while preparing filling.

In large bowl mix cream cheese and sugar to cream.
Add eggs one at a time and beat 1 minute between each egg.
Add pumpkin pie filling and beat until well mixed.
Add pumpkin pie spice and vanilla until incorporated.

Place pan on a baking sheet.
Bake at 325 degrees F for 55-60 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Serve with whipped cream.