Preheat oven to 350 degrees.
For crust:
1/2 cup graham crackers crumbs (or crunchy chocolate chip cookies, pounded into crumbs)
2 Tbs. butter
1 Tbs. sugar
For filling:
1 cup sugar
12 oz. cream cheese softened
12 oz. Ricotta cheese
1 tsp. vanilla
1 cup canned pumpkin
4 eggs
1/2 tsp. cinnamon
1/4 tsp. ginger
Make the crust by combining the cracker crumbs, butter and 1 Tbs. sugar. Press into the bottom of an 8-inch springform pan. Bake the crust for 5 minutes, then set aside until ready to fill.
In a large mixing bowl,combinethe cheese, 1 cup sugar, vanilla, pumpkin, eggs, spices. Beat on HIGH until smooth and creamy.
Pour into the springform.
Bake for 60-70 minutes.
The top will be a bit darker by this point.
Turn off oven and let stand in oven for 1 hour to SET.
When the cake is at room temperature, put it into the refrigerator.
When the cake is chilled, run a knife around the outer rim and then remove the springform pan sides.
Serve plain or with whipped cream.
