Ingredients

• 1  8 ounce pkg gingersnap cookies
• ¼ cup cold butter, cut into chunks
• 3- (8 oz each) cream cheese, room temp
• 1 cup sugar
• 5 eggs, room temp
• 1 can (15 oz) pumpkin
• 1 cup Guida’s Dairy Egg Nog

Pumpkin Spice Egg Nog Whipped Cream

• 1 ½ cup Guida’s Dairy Heavy Cream
• ½ cup Guida’s Dairy Egg Nog

How to

• Heat oven to 325 degrees
• Wrap a 9” springform pan with foil
• In a food processor, pulse cookies and butter until ground — press mixture evenly over bottom and up sides of pan
• Bake 5 minutes, cool completely
• in a larger mixer bowl, beat cream cheese and sugar until thoroughly mixed. Do not overheat
• Add eggs one at a time until mixture is smooth. Mix in pumpkin
• Gradually add egg nog; mix just until combined. Mix in pumpkin
• Pour cream cheese mixture into crust and bake for 90 minutes until almost firm
• Turn off oven; leave cheesecake in oven for 30 minutes. Cool completely at room temperature