Pumpkin Mousse Cheescake

1 c gingersnap crumbs

3 tbls sugar

1/4 c butter, melted

FILLING:

3 - 8 ounce pkg. cream cheese, softened

1 c sugar

1 c canned pumpkin

3 tbls flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

4 eggs, lightly beaten

GLAZE:

1/2 c vanilla or white chips

1 tbls shortening

Combine crust ingredients. Press into a 9 inch springform pan and bake at 325 for 10 minutes. Cool a little. (NB, I always set my springform on a baking sheet in case it gets leaky.)

Beat filling ingredients until smooth. Pour into crust.

Bake at 325 for 45-50 minutes or until center is almost set. Cool and refrigerate.

For glaze, melt ingredients and spread over cooled cake top.

NOTES: The original recipe is from Taste of Home Baking (2007). My changes are more spice and gingersnaps instead of graham crackers.

I made this for two gatherings in a row - it was delish!