Spiced Pumpkin Cheesecake with a Gingersnap Crust

Peaking out from under the shading vine is a soon to be harvested and properly stored, (thanks to gardenguide), pumpkin, ready to be pureed.  Their flavor unique and texture creamy.  You are probably wondering what you are going to do with all of that puree.  Fine Cooking has an amazing receipe for spiced pumpkin cheesecake with a gingersnap crust, which totally makes the cake. It takes a little bit of mental and muscle power, (I was mixing manually.  Well, so was my husband), so make sure to plan ahead. It is totally worth it!  Almost worth asking to borrow your neighbors mixer, that is.  You might end up owning the antique mixer your neighbor never uses, (like what happened to me).  As tough, and as old as it is going to be...always remember to give a slice of cake back to your neighbor as a thank you.  Even without a mixer, the receipe was easy to follow.  The first cheesecake I have ever made, and it received raves all around the neighborhood. An excellent alternative for the traditional holiday pies.

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