I think this is the most amount of light I’ve ever got into one of my photos. I set it by my window and used a white background. I think when we start looking for houses one of the things that I’m going to look for is if the house or kitchen area has a lot of light in it. 
I’m taking this cheesecake to a baby shower tomorrow. Hopefully it tastes out good. The first successful cheesecake I’ve made that turned out. The last time I tried making a cheesecake the water leaked through the spring form pan and it was pretty bad. No leakage this time because of the tinfoil that was wrapped around it.
Ingredients
3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional
Directions
* Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
* In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
* Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
* Remove sides of pan. Garnish with whipped cream and pecan brittle if desired. Yield: 12
