Pumpkin Cheesecake

It's that time of year, Pumpkin Time. Of course, for pumpkin fanatics like myself, pumpkin is terrific ANY time of the year, but you know, "hoodies and leaves and pumpkins and spice" that type of thing associated with fall!
And damn it, I made a pumpkin cheesecake just now with EVERY intention of photographing every step and ...forgot. Jees, getting older if so fun!
I will, however, post pic's of the finished cheesecake and when I make another, probably tomorrow (this one's for a ghost hunting after dinner, and tomorrow will be for my baby boy Jake, who inhales them), I'll pic it every step of the way. and, of course, the recipe!
This cheesecake is SERIOUSLY easy, practically makes itself!

Pumpkin Cheesecake
Large cheesecake pan (spring form) heat oven to 350

3/4 stick butter melted
2.5 cups ginger snap crumbs (crumb your own from cookies, they are spicier than already crumbed)
1 can condensed pumpkin (not pie mix)
1 can sweetened condensed milk (not evaporated)
3  8 oz packages cream cheese
4 eggs
1/2 cup dark brown sugar
2 t vanilla
Allspice, cinnamon, cloves, ginger, nutmeg (I spice to taste and that's not difficult)
Allspice is a spice all unto itself, it is NOT a combination of cloves, cinnamon, and nutmeg (as once believed centuries ago and hence named), it IS a spice, so you don't really use it to substitute tho you CAN if that's all you have and you're really desperate and probably not in cheesecake!

Melt butter. Crumb ginger snaps in food processor or by method of your choice. It takes about half to three quarters a bag of snaps. Mix butter into snaps.
Press crumb mixture into cheesecake pan coming up sides slightly. Set aside.

In mixer, cream the cheese for 2 minutes, add sweetened condensed milk and mix well. Add pumpkin, mix well, add eggs and mix well. Add brown sugar and mix, then add vanilla and stir.
Start your spices off with 1/2 t allspice, 2 t cinnamon, 1 t cloves, 1 t ginger and 2 t nutmeg. taste, bearing in mind spices will intensify some with heat. I like my spices so I go with 1 T cinnamon, 1 t allspice, 2 t nutmeg, 1.5 t cloves and 1 t ginger.

Pour into crumb crust and bake at 350 until set firmly. No need for baking in the pan of water etc. that once scared potential cheesecake makers away. Keep your oven temp lower so as not to burn the crust and bake cheesecake at a moderate heat and speed. This one takes approx 40 minutes. Some ovens run not as hot and may take 50. A cheesecake is "set" when you wiggle the pan (on the rack in the oven - use a hot mat) and the jiggle is gone even in the center. Test with a knife or toothpick and the center will be slightly damp looking, NOT dry. Sometimes cheesecakes crack on top, usually means a little too hot oven but it's okay, that's what whipped cream is for!!!
Remove from oven and let set until cool, loosen sides from pan and spring it!
Serve with whipped cream and enjoy.
Mine's still baking so pics to follow...