GINGERSNAP PUMPKIN CHEESECAKE
Number Of Ingredients 16
Steps:
- 1. Prepare a 9-inch springform pan by tracing it onto a sheet of parchment paper. Lightly grease the bottom of the pan. Cut out the round of parchment and place it in the greased pan and then lightly grease the paper (a little trick I learned from Martha). 2. Preheat the oven to 350°F. Place the crushed gingersnaps and brown sugar in a food processor and process until finely chopped. Add the melted butter and process until thoroughly combined. Press the mixture into the bottom and up the sides of the springform pan. Chill for 10 to 20 minutes. 3. Beat the cream cheese and granulated sugar in a medium bowl with an electric mixer until light and fluffy. Add the cinnamon, allspice, ginger, and nutmeg and mix until combined. Add the eggs, one at a time, mixing just until the yolk disappears. Add the cream, vanilla, and pumpkin puree, mixing to just combine. 4. Remove the crust from the refrigerator. Pour the cheesecake batter into the prepared crust. Bake 1 hour and 15 minutes, or until the center is almost set. Run a sharp knife around the edge of the cheesecake to help prevent it from cracking as it cools. Let the cheesecake cool at leas
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