Preheat oven to 325 degrees.
CRUST: Mix the cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9 inch spring form pan. Freeze, uncovered, until filling is ready.
FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and allspice until just combined. Set aside.
In a large mixing bowl with paddle attachment, beat the cream cheese on medium-high for three minutes. Add the brown sugar and beat for two minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture; mix on low until incorporated.
Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake 45 to 50 minutes or until the cheesecake starts to pull away from the sides of the pan but is still loose in the center.
Cool on a wire rack for two hours. Refrigerate for at least two house before decorating or serving.
TOPPING: In a small bowl, blend together sugar and cinnamon. Usisng a fine-meshed sieve, dust mixture over top of cooled cheesecake.
For additional garnishes, pipe whipped cream around the edge and serve with whole gingersnaps.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.6 Kcal (2582 kJ)
Calories from fat	343.38 Kcal
		% Daily Value*
Total Fat	38.15g	59%
Cholesterol	155.31mg	52%
Sodium	542.07mg	23%
Potassium	462.9mg	10%
Total Carbs	60.9g	20%
Sugars	33.61g	134%
Dietary Fiber	1.09g	4%
Protein	9.84g	20%
Vitamin C	0.5mg	1%
Iron	3mg	17%
Calcium	140.6mg	14%

Amount Per 100 g
Calories	355.33 Kcal (1488 kJ)
Calories from fat	197.88 Kcal
		% Daily Value*
Total Fat	21.99g	59%
Cholesterol	89.5mg	52%
Sodium	312.38mg	23%
Potassium	266.75mg	10%
Total Carbs	35.09g	20%
Sugars	19.37g	134%
Dietary Fiber	0.63g	4%
Protein	5.67g	20%
Vitamin C	0.3mg	1%
Iron	1.7mg	17%
Calcium	81mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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