
Last night we had a meeting at my house for a Music Makers group we're starting. I though it was a perfect excuse to make some yummy treats! I served Pumpkin Cheesecake with a Gingersnap Crust. Yum! I especially loved the crust! I found a few recipes off of allrecipes.com that I combined to come up with this:
Crust:
1 1/2 c. gingersnap crumbs
3 T. brown sugar
6 T. melted butter
Mix and press into the bottom of a 9" springform pan.
Cheesecake:
2 packages cream cheese
3/4 c. sugar
1 (16oz) can pumpkin
1 1/4 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/4 t. salt
2 eggs
Beat cream cheese and sugar. Add pumpkin and spices and mix. Add eggs, one at a time, and beat well. Pour onto crust. Bake at 350 for 50 minutes. Chill overnight.
Top with a layer of homemade whip cream (add sugar and vanilla to taste).
NOTE: I thought the cheesecake could be a little bit sweeter. I think next time I try it, I'll increase sugar.

I also served Carmel Fondue with apples and banana slices. This recipe has been a favorite for years, and it's so easy.
1/2 c. butter
2 c. brown sugar
1 c. karo syrup
1 can sweetened condensed milk
Warm almost to a boil to melt sugars. Add vanilla.