1 c graham cracker crumbs
1/2 t cinnamon
4 T butter, melted
1 T brown sugar
FILLING
16 oz cream cheese
2/3 c brown sugar
15 oz pumpkin puree OR 2 c pumpkin, pureed
1 t vanilla
3/4 t cinnamon
1/4 t nutmeg
3/4 ginger
2 eggs
1/4 t salt
Preheat oven to 350. Combine crust ingredients and press into springform pan OR into greased pan. Bake 5 min. Beat cream cheese until fluffy and add brown sugar, pumpkin and spices. Add eggs and beat well. Add salt and pour mixture into crust. Bake 50-60 min or until top is browned and filling has set. Run sharp knife around edges of pan. Cool and refrigerate overnight.
Notes:
- If not using a springform pan, grease the dish way more than you think. This is good because 1) there's no way anything will stick, especially in the corners, and 2) you'll get that lovely buttery crust on the edge pieces!
- Since cream cheese is usually cold when you get it, if you don't want to wait for it to come to room temperature simply put in a bowl in the microwave for 25-30 seconds. This will get it nice and mashy and very easy to mix!
- Cinnamon and ginger are two of those spices where you can use a lot and still have everything taste good. Really experiment with how much you use. Nutmeg has a very intense and distinctive flavor, so stick with small measurements or not at all.
- When it says "until filling is set," that means that when you shake the pan the filling appears more gelatinous rather than liquid-y.
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