Yes, you can make pumpkin cheesecake for Thanksgiving

Cheesecake is a great make-ahead dessert, especially for those with limited freezer space. This scrumptious version is baked in a gingersnap crust and is flavored with cinnamon, ginger and nutmeg. You can make it on Sunday or Monday and hold it in the fridge until Thursday.

Hands on time: 20 minutes  Total time: 5 hours and 20 minutes  Serves:10-12

Ingredients:

Instructions:

Preheat the oven to 350 degrees. In a bowl (or in the food processor used to crush the cookies), mix the gingersnap crumbs with the butter until moistened. Press the crumbs evenly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake for 8-10 minutes. Set aside to cool while preparing the filling. Using an electric mixer, beat the cream cheese until smooth, scraping down the sides periodically. Beat in the sugars until well-combined. Add the eggs, one at a time, continuing to scrape down the sides. Add the pumpkin, cream, vanilla, cinnamon, ginger and nutmeg. Beat on low until combined. Pour into crust. Bake for 55-65 minutes, or until the edges are firm but the center trembles slightly. Transfer the cheesecake to a rack and run a sharp knife around the edge of the pan. Cool 1 hour on the rack. Refrigerate the cake for at least 4 hours or up to 4 days before serving (remove outer ring before serving). -- Adapted from Food & Wine

Notes:

Total time includes 4 hours for chilling.

Nutrition:

Per serving: 444 calories (percent of calories from fat, 59), 7 grams protein, 40 grams carbohydrates, 2 grams fiber, 29 grams fat, 129 milligrams cholesterol, 352 milligrams sodium.

For more ideas about gifts, decorating, where to eat and what to do, check out our complete Atlanta Holiday Guide.