- 2 cups gingersnap cookie crumbs
- 4 tablespoons butter or margarine, melted
- 3 8-ounce packages cream cheese, softened
- 1/3 cup brown sugar
- 1/3 cup powdered sugar
- 2 tablespoons flour
- 1 tablespoon pumpkin pie spice
- 2 eggs
- 1 14.5-ounce can pumpkin
Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
Preheat oven to 350ºF.
Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour into crust.
Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.
PER SERVING: Cal 429 (21% DV), Fat Cal. 234, Pro. 7g (13% DV), Carb 43g (14% DV), Fat 26g (40% DV), Chol. 108mg (36% DV), Sod. 352mg (14% DV), Vit. A 1057RE (105% DV), Vit. C 2mg (2% DV), Vit E 1mg (4% DV), Calcium 81mg (8% DV), Iron 3mg (14% DV), Folate 17Ug (4 DV), Zinc 1mg (3% DV), Pot. 233mg (6% DV). Dietary Exchange: Starch 3, Fat 5