Gingersnap-crusted Pumpkin Cheesecake

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986. 
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 1¼ cups gingersnap cookie crumbs
* ¼ cup butter melted
* 24 ounces cream cheese softened
* 1 cup sugar
* 1 teaspoon cinnamon
* 1 teaspoon ginger
* ½ teaspoon cloves
* 16 ounce can pumpkin
* 4 eggs
* 2 tablespoons sugar
* 12 walnut halves
* ¾ cup chilled whipping cream
== Directions ==
# Heat oven to 350°F.
# Mix cookie crumbs and butter then press evenly into spring form pan.
# Bake 10 minutes then cool.
# Reduce oven temperature to 300.
# Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in bowl on medium until smooth.
# Add pumpkin then beat in eggs one at a time on low speed and pour over crumb mixture.
# Bake for 1¼ hour the cover and refrigerate at least 3 hours but no longer than 48 hours.
# Loosen cheesecake from side of pan then remove side of pan.
# Beat whipping cream in chilled bowl until stiff.
# Spread whipped cream over top of cheesecake then arrange walnuts on top.
# Refrigerate any remaining cheesecake immediately.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Walnut Recipes
Category:Ginger Recipes