Pumpkin Cheesecake

This would be great for Thanksgiving! From the Family Circle Cookbook.

Crust:
1 1/2 cups graham cracker crumbs (about 20 single-square crackers)*
2 Tbls. granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon

Filling:
3 packages (8 ounces each) Neufchatel cream cheese, softened (or regular cream cheese)
1/2 cup firmly packed light brown sugar*
1/2 cup granulated sugar*
5 eggs
1 can (16 ounces) solid-pack pumpkin puree (not pie filling, just pumpkin)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
confectioners' sugar (optional)

1. Prepare Crust: Butter 9-inch spring-form pan. 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 to slow (325)
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 puree, cinnamon, nutmeg, ginger and salt. Pout mixture into prepared pan.
4. Bake in preheated slow oven (325) 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 confectioners' sugar, if you wish.

* Guten-Free version: I have found gluten-free graham crackers in several health food stores. Or, you could use any kind of gluten-free cookies crumbled up. Ginger cookies might be good.

*Okay, so this recipe is not really low in sugar, but I did cut the sugar down a bit from the original recipe. Thanksgiving only comes once a year. Everyone needs a little dessert.