Pumpkin Cheesecake - cooking recipe

Ingredients

Gingersnap Crust (to follow)
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 c. cooked pumpkin puree or canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs
1/2 tsp. vanilla extract

Preparation

Prepare crust; set aside.
Heat oven to 350\u00b0.
In large bowl, at medium speed beat cream cheese sugar, pumpkin and spices until combined.
Beat in eggs and vanilla until well mixed.
Pour into crust.
Bake 40 to 45 minutes or until center is almost set.
Cool on wire rack to room temperature.
Cover and refrigerate 3 hours or overnight.