1 1/4 cup of ginger snaps (crumbled) 1/4 cup of butter three (8 oz.) packages of cream cheese 1 cup of sugar 1 teaspoon of ground cinnamon 1 teaspoon of ground ginger 1/2 teaspoon of ground cloves 1 can (16 oz.) pumpkin 4 eggs
Heat oven to 350ºF. Mix cookie crumbs and butter. Press evenly on bottom of ungreased springform pan 9 x 13 inch. Bake 10 minutes. Reduce oven temperature to 300ºF. Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in 4 quart bowl on medium speed until smooth and fluffy. Add pumpkin. Pour over crumb mixture. Bake until center is firm about 1 1/4 hours. Cover and refrigerate at least 3 hours but no longer than 48 hours. Cook and stir 2 tablespoons sugar and 12 walnuts over medium heat until sugar is melted and nuts coated. Immediately spread on aluminum foil. Cool. Break nuts apart and store for 3 days. Can be used for topping with whipped cream for this cheesecake.
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