Cheesecake is a great make-ahead dessert, especially for those with limited freezer space. This scrumptious version is baked in a gingersnap crust and is flavored with cinnamon, ginger and nutmeg. You can make it on Sunday or Monday and hold it in the fridge until Thursday. -- Jeanne Besser

Hands on time: 20 minutes  Total time: 5 hours and 20 minutes  Serves:10-12

Ingredients:

1 1/2 cups crushed gingersnaps (about 30) 

5 tablespoons butter, melted 

3 (8-ounce) packages cream cheese, room temperature 

3/4 cup granulated sugar 

1/2 cup packed light brown sugar 

3 eggs, lightly beaten 

1 (15-ounce) can pumpkin 

1/4 cup heavy cream 

1 teaspoon vanilla 

1 teaspoon ground cinnamon 

1 teaspoon ginger 

1/2 teaspoon ground nutmeg

Instructions:

Preheat the oven to 350 degrees. In a bowl (or in the food processor used to crush the cookies), mix the gingersnap crumbs with the butter until moistened. Press the crumbs evenly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake for 8-10 minutes. Set aside to cool while preparing the filling. Using an electric mixer, beat the cream cheese until smooth, scraping down the sides periodically. Beat in the sugars until well-combined. Add the eggs, one at a time, continuing to scrape down the sides. Add the pumpkin, cream, vanilla, cinnamon, ginger and nutmeg. Beat on low until combined. Pour into crust. Bake for 55-65 minutes, or until the edges are firm but the center trembles slightly. Transfer the cheesecake to a rack and run a sharp knife around the edge of the pan. Cool 1 hour on the rack. Refrigerate the cake for at least 4 hours or up to 4 days before serving (remove outer ring before serving). -- Adapted from Food & Wine

Notes:

Total time includes 4 hours for chilling.

Nutrition:

Per serving: 444 calories (percent of calories from fat, 59), 7 grams protein, 40 grams carbohydrates, 2 grams fiber, 29 grams fat, 129 milligrams cholesterol, 352 milligrams sodium.