As promised, I crushed down those ginger snaps and used them for the crust of a delicious pumpkin cheesecake! The taste and texture of the ginger snaps were perfect for the creaminess of the cheesecake. They had more flavor than a graham cracker crust, and the tang of the cookies added a nice contrast to the cheesecake filling.
Pumpkin Cheesecake with Ginger Snap Crust
12 ginger snaps, crushed
6 tbsp. butter, melted
3 (8 oz.) packages cream cheese
3/4 c. sugar
1 tsp. vanilla
1 can pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
Combine your cookie crumbles and melted butter (I actually ran my cookies through the food processor for an even texture, then added the butter). Press the mixture into the bottom of a spring form pan.
Beat together the cream cheese, sugar and vanilla with an electric mixer until very smooth and creamy. Add the eggs and mix until just combined. Stir in the pumpkin puree and spices.
Pour the mixture into the spring form pan. Place the pan on a covered cookie sheet (cheesecakes ALWAYS leak!).
Bake in a 350 degree oven for 45 minutes, or until the center is just set. Take out of the oven and let cool. Once cool, chill in the refrigerator for at least 4 hours, preferably over night.