Pumpkin Pie Gingersnap Cheesecake

A combination of gingersnaps and graham crackers create a crisp crust that perfectly complements this creamy pumpkin cheesecake.

Ingredients:

• Crust:
• 4 tbsp butter
• 3/4 cup graham cracker crumbs
• 1/2 cup crushed gingersnaps
• 1 tbsp brown sugar
• 1 tsp cinnamon
• Filling:
• 1 cup heavy cream, chilled
• 24 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 cups mashed pumpkin
• 3/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 1/2 teaspoon ground cloves
• 1/4 cup pecan halves

Directions:

Preheat oven to 325 degrees. Crust: Place butter in a small saucepan and melt over moderate heat. Mix graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add melted butter and mix together with a fork. Line bottom and sides of A 10 inch springform pan with parchment or waxed paper and spray with nonstick spray. Press crumb mixture into bottom of pan. Filling: Pour heavy cream into a medium bowl and beat just until soft peaks form then refrigerate. Beat cream cheese in large bowl with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs one at a time, and beat mixture until fluffy and pale. Stir in pumpkin, cinnamon, ginger and cloves. Remove whipped cream from refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold whipped cream into cream cheese and pumpkin mixture. Pour mixture into prepared crust. Wrap one continuous sheet of foil around springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water, halfway up spring from pan, and bake 60-70 minutes. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Before placing cheesecake in fridge, run a knife around edge of pan, this will make removing pan easier. Remove sides of the springform pan and garnish with whipped cream and pecans.

Number of Servings: 10-12