1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter -- melted
1/2 teaspoon cinnamon
3 packages (8 ounces each) cream cheese -- softened
3/4 cup light brown sugar -- firmly packed
3/4 cup sugar
1 can (16 ounces) solid-pack pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
powdered sugar (optional)
1.) Prepare Crust: Butter 9-inch springform pan. (Pan size important for cooking time). Combine crumbs, sugar, butter and cinnamon in small bowl. Press mixture over bottom and halfway up sides of pan. Chill at least 1 hour.
2.) Preheat oven 325 degrees.
3.) Prepare filling: Beat cream cheese in large bowl until smooth. Beat in brown and granulated sugars until combined. Add eggs, one at a time, beating well after each addition. Beat in pumpkin, cinnamon, nutmeg, ginger, and salt. Pour mixture into prepared pan.
4.) Bake in preheated 325 oven for 1 1/4 hours or until just set in center. Tent with foil if overbrowning.
5.) Gently run thin knife around edge of pan. Cool cake in pan on wire rack. Refrigerate, covered, overnight.
6.) To serve, remove side of pan. Sprinkle with sifted powdered sugar, if you wish.
NOTES : The cake can be prepared up to 2 days ahead and refrigerated covered.