Can you believe I’ve never made a cheesecake before? Well, now I can say that I have and let me tell you it’s really not that hard. In fact, this was downright easy and it turned out pretty good for my first time. If you want to make a special dessert for your family, or if you are entertaining guests, this cheesecake is the way to go. Perfect for Thanksgiving or Christmas.
4 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 T pumpkin pie spice
1 tsp vanilla
38 gingersnaps, finely crushed (about 1 1/2 cups)
1/4 cup peanuts, finely chopped
1/4 cup butter, melted
Heat oven to 325*.
Mix gingersnap crumbs with peanuts and butter; press into bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low-speed after each just until blended. Pour into crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim.Refrigerate cheesecake 4 hours.
Garnish and Toppings:
Drizzle caramel sauce over top