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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 15, 2007
This cheesecake is delicious! I'm not a big pumpkin fan, but this is so good! I made it for a work party and EVERYONE asked for the recipe. I used both the pumpkin pie mix and the spices. I substituted pecans for the hazlenuts. Also, for the topping, I piped French Vanilla Cool-Whip over the whole thing, crumbled up gingersnaps, and drizzled with caramel. It was beautiful! No one could believe I made it! Definitely give this one a try - you won't be disappointed!
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