Pumpkin Cheesecake by Carol Weaver

Crust
1 cup ginger snaps (crushed)
1/2 cup graham crackers (crushed)
1 TBSP white sugar
1/4 cup butter (melted)
Combine above ingredients and press into a greased 9" springform pan before chilling.

Filling
3 - 8oz pkgs cream cheese (at room temperature)
1 cup white sugar
3 eggs
2 cups pumpkin pulp
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Blend cream cheese and sugar together, then add eggs one at a time. 
Combine pumpkin, salt and spices together.
Add to cream cheese mixture and mix on low speed.
Pour into chilled crust.
Bake at 350 degrees for 50 to 60 minutes in water bath.
Remove from oven.
Increase oven temperature to 400 degrees.

Topping
1 pint sour cream
1/4 cup white sugar
1 tsp vanilla
Spread over cake and bake at 400 degrees for 7 minutes.
Remove from oven and chill in refrigerator over night.
May garnish with whip cream or cinnamon cool whip.
May also drizzle some carmel topping, if you please.

Optional Whip Cream
1 cup whipping cream (whipped)
2 to 3 TBSP confectioners sugar
1tsp vanilla
Whip confectioners sugar and vanilla into whipping cream.


Optional Carmel Topping
1 cup water
3/4 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 TBSP vanilla
Bring all to a good boil.
Add 2 TBSP clear jel already mixed with 1/2 cup cold water, stirring constantly while pouring into first mixture.
Boil for a few minutes.