1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/8 teaspoon ground ginger
24 oz (3 8-ounce packages) cream cheese
1 14-ounce can sweetened condensed milk
2 cups pumpkin puree
3 large eggs
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
Praline Sauce (recipe follows)
Prepare crust: Preheat oven to
Combine graham cracker crumbs, butter, sugar, & ginger. Press mixture firmly
into a springform pan.
Prepare filling: Beat cream cheese until fluffy.
Gradually beat in condensed milk. Add remaining ingredients & beat well. Bake
1 to 1-1/4 hours or until cake springs back when touched gently in the center.
Cool to room temperature, then refrigerate for at least 2 hours. Drizzle warm
praline sauce over each slice just before serving.