Great for Thanksgiving Layered Pumpkin Cheesecake Recipe

Find out how I flubbed this Pumpkin Cheesecake Recipe!

This pumpkin cheesecake recipe is my personal favorite even though I flubbed it the first time I made it.

After 3 long-distance phone calls to my mom (did I really think she could help from 3000 miles away?) and a last minute trip to the grocery store (all on Thanksgiving Eve), I made a second cake and redeemed myself!

Everyone has a favorite baking story. Why not share yours with us by clicking here.

And speaking of sharing...thanks to Kalyn for sharing this photo of her Layered Pumpkin Cheesecake Recipe. You can learn more about Kalyn on her blog.

Thanks...and happy baking!

Pumpkin Cheesecake Recipe:

• 2 cups gingersnap cookie crumbs (about 32)
• ¼ cup butter or margarine, melted
• 4 (8-ounce) packages of cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup canned pumpkin (not pumpkin pie mix!)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preheat oven to 350°F. Grease a 9-inch spring form pan with shortening or cooking spray.

Combine cookie crumbs and butter and press this mixture into the bottom and 1-inch up the side of the pan. Bake 8-10 minutes or until set. Cool 5 minutes.

Beat cream cheese in a large bowl until smooth and creamy. Do not over beat. On low speed, beat in the sugar gradually. On low speed, add the eggs, one at a time and blend.

Spoon 3 cups of this cream cheese mixture into the pan and spread it out evenly.

Now, get out your wire whisk (and if you don't have one...now's the time to buy one!) and stir the pumpkin, ginger, cinnamon and nutmeg into the remaining cream cheese mixture. Spoon this into the pan.

Bake for 1 hour and 25 minutes or until the edges are set but the center of the cheesecake still jiggles slightly when moved. This is where I flubbed up the first time....I didn't bake the cake long enough!!!! Be warned....don't rush this cake!)

Turn the oven off, open the oven door and leave the cake inside for another 30 minutes. Then cover loosely and refrigerate for at least six hours!

Some Important Tips:

1) all your ingredients should be at room temperature!
2) combine everything on low or medium speed (do not over mix)!
3) running the tip of a sharp knife around the top edge right after baking, plus cooling to room temperature before refrigerating will keep the cake from cracking.
4) If you follow these tips I guarantee that they'll work!

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