I adapted this from my favorite cheesecake recipe to use a pint of my homemade pumpkin butter.

Stuff you will need:

9" springform pan
A baking sheet large enough to accommodate the springform pan
Wide heavy-duty foil
Parchment paper

Ingredients you will need:

Crust
2 cups gingersnap crumbs
2 tbs sugar
1/4 cup melted butter/margarine

Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
1 pint jar pumpkin butter
6 eggs, room temperature

Preheat oven to 475 degrees. Put about an inch of water in the baking pan and set it in the oven now.

Cut a piece of foil larger than the bottom of the springform pan, then wrap the bottom of the pan with it, so it comes well up the sides. This is to keep water out when you place it in the water-filled baking sheet. Cut a round piece of parchment paper to fit the bottom of the springform and a couple of strips to cover the sides. You can use cooking spray to hold them in place.

Combine the crust ingredients and press them into the bottom and partly up the sides of the prepared springform pan. Place the springform into the freezer while you make the filling.

With a mixer combine the cream cheese, sugar, sour cream, and vanilla until smooth. Add the pumpkin. Whisk eggs in a seperate bowl and just combine into the filling.

Place springform pan into the water bath and pour in the filling. (Pan will be pretty full, but its okay.) Bake at 475 degrees for 12 minutes, the reduce temperature to 350 degrees and bake 75-80 minutes. You can test for doneness by poking a thermomenter in the center, you're looking for at least 160 degrees. Remove cake from water bath and cool.

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