Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Ingredients: 1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box); 3 Tablespoons butter, melted; 1/4 cup granulated sugar; Three 8-ounce packages regular or reduced-fat cream cheese, softened; 1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can); 1 1/2 teaspoons pumpkin pie spice; 3 eggs, room temperature; 2 Tablespoons cornstarch

Pumpkin Cheesecake with Gingersnap Crust was pinched from <a href="http://www.rightathome.com/Food/Recipes/Pages/PumpkinCheesecakewithGingersnapCrust.aspx" target="_blank">www.rightathome.com.</a>

"Enjoy a festive finish to your holiday with this creamy take on pumpkin pie...."

INGREDIENTS

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1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)

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3 Tablespoons butter, melted

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1/4 cup granulated sugar

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Three 8-ounce packages regular or reduced-fat cream cheese, softened

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1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)

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1 1/2 teaspoons pumpkin pie spice

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3 eggs, room temperature

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2 Tablespoons cornstarch

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