pumpkin cheesecake

prep time:  tbd
cook time:  about 1 hour
servings:  10 - 12

crust ingredients:
1 cup graham cracker crumbs
1/2 cups finely ground ginger cookies
1 tablespoon granulated white sugar
4 -5 tablespoons unsalted butter - melted

cheesecake ingredients:
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese - room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree

topping ingredients:
1 cup sour cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar

crust steps:
1.  in a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar and melted butter.  press the mixture onto the bottom of a buttered spring form pan.  cover and refrigerate while you make the cheesecake filling.

cheesecake steps:
1.  combine the sugar, cinnamon, ginger, cloves, nutmeg and salt.

2.  in a separate bowl, beat the cream cheese on low until smooth, about 2 minutes.  gradually add the sugar mixture and beat until creamy and smooth, 1 -2 minutes.  add the eggs, one at a time, beating well after each addition.  scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

3.  pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips.  place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air.  bake the cheesecake for 30 minutes at 350 degrees.  then reduce the oven temperature to 325 degrees and continue to bake for another 10 -20 minutes or until the edges are puffed but the enter is still wet and jiggles when you gently shake the pan.

topping steps:
1.  whisk together the sour cream, vanilla extract and sugar.  pour the sour cream mixture over the top of the baked cheesecake.  return the cheesecake to the oven and bake about 8 minutes to set the topping. 

2.  remove from oven and place on a wire rack to cool.  loosen the cake from the pan by running a sharp knife around the inside edge - this will help prevent the cake from cracking.  then place a piece of aluminum foil over the top so the cheesecake will cool slowly.  cool completely.  cover and refrigerate at least 8 hours before serving.

- unknown