Pumpkin Cheesecake

Hello pals- It's been a hot minute since I've added recipes to this blog and I thought Thanksgiving would be the perfect day to get back into it. I'd like to introduce you to pumpkin cheesecake...you're welcome

what you need
9 ounces of either chocolate wafers, graham crackers or ginger snaps (or a mixture of 2 or 3- I used graham crackers and ginger snaps)
1/4 cup sugar
6 tbs melted butter
1 1/2 cups canned pumpkin (not pumpkin pie filling)
1/2 cup brown sugar
3 eggs slightly beaten
5 ounces evaporated milk
1 tsp vanilla
1/2 cup sugar
1 tbs cornstarch
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
pinch of salt
8 ounces of marscapone or cream cheese (I prefer marscapone- it's sweeter)

for crust
1- preheat oven to 350
2- crush your wafers, graham crackers or ginger snaps 'til they are pretty fine (I put them in a plastic baggy and take a hammer to 'em)
3- mix the crushed cookies with 1/4 cup sugar and melted butter
4- spray a 9-inch springform pan with cooking spray and press the cookie mixture into the bottom of the pan
5- bake the crust 8-10 minutes and let cool completely before putting the filling in

for filling
1- in a bowl combine pumpkin, brown sugar, eggs, vanilla and evaporated milk
2- in a separate bowl, combine 1/2 cup of sugar, cornstarch, spices, salt and cheese and beat until mixture is smooth
3-add pumpkin mixture to cheese mixture and beat on low until combined and smoove

bake this bad boy
1- place springform pan with crust on a baking sheet (in case it leaks) and add filling
2- bake at 350 for about an hour or until center is set
3- let cool for about 30 minutes, cover and put it in the fridge for a couple of hours

Enjoy and Happy Thanksgiving!!