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PUMPKIN SPICE CHEESECAKE

Active Time : 30 Minutes
Total Time : 2 Hour 30 Minutes
Serves : 8
INGREDIENTS
  • 18 oz package Swedish -style gingersnap cookies
  • 1/4 cup cold butter ,cut into chunks
  • 3 packages (8 oz each) Cheesecake ,room temperature
  • 1 cup sugar
  • 5 eggs , room temperature
  • 1 can (15 oz) pumpkin
  • pumpkin pie spice or ground cinnamon
DIRECTIONS

Heat oven to 325 degrees F. Wrap a 9" springform pan with aluminum foil. In a food processor, pulse the cookies and butter until finely ground. Press mixture evenly over bottom and up sides of pan. Bake 5 minutes. Cool completely.

In a large mixer bowl, beat cream cheese and sugar until thoroughly mixed. Do not overbeat. Add eggs one at a time until mixture is smooth. Mix in pumpkin. Gradually add Pumpkin Spice Holiday Nog; mix just until combined. Do not overmix. Pour cream cheese mixture into crust and bake 90 minutes until no longer jiggly. Turn off oven; leave cheesecake in oven for 30 minutes.

Cool completely at room temperature. To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Store covered in refrigerator. Cool completely at room temperature. To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Store covered in refrigerator.