Pumpkin Cheesecake!!

So this is heaven!!! My favorite dessert hands down is cheesecake. My husband's is pumpkin pie. This is a mixture of both and these pictures do not do it justice. Maybe one day I will have a professional photographer to take pic of my food one day. You serve this with fresh whipped cream and it is so yummy!!

Pumpkin Cheesecake

1/2 cup graham cracker crumbs

1/2 cup finely crushed gingersnaps

1 T. flour

1 T. powdered sugar

2 T. butter melted

2-8oz pkgs of cream cheese, softened

1 cup sugar

3 eggs

1-15 oz can pumpkin

1 egg

1/4 cup milk

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

Whipped cream for garnish (you can use cool whip but it won't be near as good)

Preheat oven to 350 degrees. Combine the graham cracker crumbs, gingersnaps, flour, powdered sugar and melted butter. Press into the bottom of a 9 inch springform pan. In a large bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once and mix just until incorporated on low speed. Transfer 1 cup of cream cheese mixture to a medium bowl. Add pumpkin, egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed until combined. Pour over the crust. Top with the rest of the cream cheese mixture. Using a kitchen knife swirl gently to give a marble effect. Place sprinform pan on a cookie sheet and bake in the oven for 40-45 minutes or until 2 1/2 inches around edge appears set when gently shaken. Cool for 15 minutes. loosen Sprinform pan-take the edge off and let cool 30 minutes more. Cover and chill for 4 -24 hours. Serve with whipped cream!!