Nathan's Pumpkin Cheesecake
When you just can't decide which one you're craving.
ginger snap cookies
pumpkin pie spice
canne pumpkin purée
Pre-heat oven to 350℉ (180℃).
Combine cookie crumbs and butter then press onto bottom and up the side of a 9-inch spring form pan.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add pumpkin, spice and vanilla, mix well.
Add the eggs one at a time mixing on low speed after each one just until blended.
Pour into crust and bake approximately 1½ hours or until center is almost set.
Loosen cake from side of pan and let cool before removing completely.
Refrigerate about 3 or 4 hours until chilled.
Serve to your adoring fans.