Crust:
2 cups crushed ginger snaps
¼ cup sugar
½ tsp. cinnamon
½ cup melted butter
¾”up sides of buttered 9” springform pan. Chill.

Filling:
3 8-oz. packages cream cheese
¾ cup sugar
5 eggs
¼ cup whipping cream
1 lb. Plain, canned pumpkin
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg

Cream first three ingredients. Add eggs, one at a time, beating well after each addition. Add remaining ingredients, beat 3-5 minutes, scraping bowl. Pour into chilled crust. Place on edged baking sheet. Bake at 350°F for 1 1/2 to 1 3/4 hours. Cool, cover and refrigerate for at least 6 hours.

Serve with praline sauce, if desired.

1 1/2 cups brown sugar
2/3 cup light corn syrup
4 Tbs. butter
5.3 oz. evaporated milk
Crushed pecans

Mix first three ingredients, bring to a boil, add milk and simmer until thickened. Add crushed pecans.

November 24, 2004