Layered Pumpkin Cheesecake

Ingredients:

For Crust

2 cups gingersnap cookie crumbs or use premade crust.

1/4 cup unsalted butter, melted

For the cake:

8 oz cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumpkin

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 

Directions:

1. Heat oven to 300F. Grease or spray 9-inch springform pan. In bowl, mix crust ingredients. Press bottom. Bake for 8-10 minutes. Cool for 5 minutes and set aside.

2. In a large bowl, beat cream cheese in a medium speed, just until smooth and creamy. Do not overbeat.

3. Using whisk, gradually add sugar to the creamcheese. After that beat in eggs, one at a time until blended.

4. Pour 3/4 part of the cream cheese mixture into the pan and spread evenly. Seat aside.

5. In the remaining mixture, add pumpkin and the rest of the ingredients, mix well. Afterwhich, spoon over mixture into pan.

6. Bake for 1 1/2 hours until edges are set but center still jiggles. After 1 1/2 hours turn off oven and slightly open oven door for 4 inches and leave the pan for 30 minutes.

7. Remove pan and let it cool for 30 minutes. Cover pan and refrigerate for atleast 6 hours.