• Preheat the oven to 350°F. Cover a 9 inch springform pan OR a 9 inch ceramic pie pan with wax paper.  Grease the wax paper.

Crust instructions:

• Combine the gingersnaps and graham cracker crumbs in a food processor and process until crumbly. Add 1 Tablespoon of brown sugar, 3 Tablespoons butter, and 2 Tablespoons water to the processor and pulse until blended. Pour the crumb mixture onto the pan and pat it down until the crust evenly fills the bottom of pan. Refrigerate the crust for 20 minutes.

Cheesecake filling instructions:

• In a large bowl, beat the cream cheese with an electric mixer or hand-held mixer at a medium speed until smooth. Add 1/2 cup brown sugar, 2 teaspoons cinnamon and 1/4 teaspoon nutmeg and beat until smooth. Scrap the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Lastly, add the can of pumpkin puree and beat the mixture until smooth. Pour the batter on top of the chilled crust.
• Bake the cheesecake for 40- 50 minutes or until center of cheesecake is set and bounces back to the touch. A knife should come out mostly clean but with a little bit on the knife. Let the pan cool completely. Cover and refrigerate until ready to serve.
• Expert tip- you can add whipped cream on top before serving!