Pumpkin Cheesecake with Ginger Graham Cracker Crust

Preheat oven to 350 F.

For the crust:
In a medium sized bowl mix graham cracker crumbs, butter, ginger, and pumpkin pie spice with a fork until loosely mixed. Spread your crust mixture on the bottom of a 9-inch cheesecake pan and press gently to form a solid bottom. Bake in the oven at 350 F for 5 minutes and then remove from oven and set aside.

In the bowl of an electric mixer, use the paddle attachment to beat together the cream cheese, sugar and vanilla until combined. Continue mixing until all chunks of cream cheese are incorporated.

Slowly add the eggs, pumpkin and spices while mixing. Mix until combined. Pour the filling into the pan and smooth out the top.

Add a pan with approximately 1 inch of water to the bottom rack of your oven to keep the cheesecake from cracking. Then put the cheesecake on the rack above it. Bake cheesecake at 350 F for 70-90 minutes depending on altitude and oven variations. When the center no longer jiggles, the cheesecake is done. Turn the oven off and leave the cheesecake in the oven for another 30 minutes to an hour to help it set.

Remove cheesecake from oven and allow it to cool to room temperature.

Cover with a sheet of plastic and refrigerate for at least 12 hours or until serving. Top with whipped cream, garnish with cinnamon sugar and/or pumpkin pie spice. Enjoy!