Pumpkin Cheesecake Recipe (Don’t be intimidated by all the steps, it will be worth it! Tastes like it came from the Cheesecake Factory!!)
1 cup graham cracker crumbs 1 cup sour cream
1/2 cup ground ginger cookies 1 teaspoon vanilla extract
1 Tablespoon sugar 1/4 cup sugar
4-5 tablespoons unsalted butter, melted
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, softened
3 large eggs
1 teaspoon pure vanilla extract
1 cup pumpkin puree
Preheat oven to 350 degrees & place oven rack in center of oven. Butter or spray an 8″ spring form pan.
For crust: In bowl, combine graham cracker crumbs, ground ginger cookies, sugar, & melted butter. Press the mixture on the bottom of the prepared pan. Cover & refrigerate while you make the cheesecake filling.
For cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg & salt.
In a separate mixing bowl, beat on low speed the cream cheese until smooth, (about 2 min.) Gradually add the sugar mixture & beat until creamy & smooth, (1-2 min.) Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl & beat in the vanilla & pumpkin puree.
Pour the filling over the chilled crust & 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 & then reduce the oven temperature to 325 degrees & continue baking for another 10-20 minutes, or until the edges of the cheesecake are puffed but the center is still wet & jiggles when you gently shake the pan.
Meanwhile, whisk together the sour cream, vanilla extract, & sugar. Pour the sour cream mixture over the top of the baked cheesecake & rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven & bake about 8 minutes to set the topping. Remove from oven & 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). When completely cooled, cover & refrigerate at least 8 hours, preferably over night, before serving. Serves 10-12 people.