Thanksgiving Recipes II - Pumpkin Cheesecake

Almost forgot one of our favorites here:

Pumpkin Cheesecake

Crust
1 3/4 cups crushed ginger snaps
2 tablespoons granulated sugar
1/2 cup butter, melted

Filling
1/4 cup flour
1 teaspoon allspice
1/2 teaspoon ginger
2 tablespoons bourbon, if desired
1 can (15 oz) pumpkin
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
4 eggs


Heat oven to 325°F. Grease 9-inch spring form pan.
Mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
Beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in flour, allspice, ginger, bourbon and pumpkin until smooth.
Pour filling over crust. Bake 1 hour 15 minutes or until set but center still jiggles slightly when moved. Turn oven off and let cheesecake remain in oven 30 minutes.
Run knife around edge of pan to loosen cheesecake. Cool in pan 30 minutes. Refrigerate at least 6 hours before serving.