1 1/2 c. gingersnaps (32 cookies), crumbled
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (16 oz.) can pumpkin
2 eggs
3 tbsp. orange flavored liqueur or orange juice
3/4 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. salt
Whipped topping or whipped cream

Preheat oven to 300 degrees. Combine cookie crumbs and butter. Press firmly on bottom and halfway up side of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually, beat in sweetened condensed milk until smooth. Add remaining ingredients except topping; mix well. Pour into prepared pan.

Bake 1 hour and 15 minutes or until cake springs back when lightly touched (center will be slightly soft). Cool to room temperature. Chill. Serve with whipped topping. Refrigerate leftovers.