Heather
Yoyo Yougurt!! Joined: Feb 2008
Location: Kalamazoo

Pumpkin Cheesecake

Ginger Crust:

    * 2 cups crushed gingersnap cookies (about 40 cookies)
    * 1/2 cup (1 stick) unsalted butter, melted
    * 1/4 cup sugar
    * 1 tablespoon ground cinnamon


Pumpkin Filling:

    * 3 (8 ounce) packages cream cheese, at room temperature
    * 1 1/3 cups sugar
    * 3 large eggs
    * 1 teaspoon vanilla extract
    * 1 (15 ounce) can pure pumpkin
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon ground ginger


Topping:

    * 3 tablespoons melted butter
    * 1/4 cup brown sugar
    * 3 tablespoons maple syrup
    * 1 3/4 cup chopped walnuts




To make the crust: Line the bottom of a 9 or 10-inch springform pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar, and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.


Preheat the oven to 350 degrees F.


To make the filling: Beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until blended.


Pour the filling over the crust.



Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack.


To make topping: Mix together first three ingredients.  Then add walnuts and pour over cooled cheesecake.  Refrigerate for 3 hours or overnight.



Serve with fresh cinnamon whipped cream.