PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST image

Yield 18

Number Of Ingredients 20

For the crust
24-30 small gingersnap cookies (to make 1 c crumbs)
4-6 graham crackers (to make 1/2 c. crumbs)
1/2 c. pecan halves, toasted
3 tbsp. unsalted butter, melted
2 tbsp. sugar
Pinch of salt
For the filling
3 pkg. (8 oz.) cream cheese, room temperature
1 c. sugar
1 can (15 oz.) pumpkin puree
3 eggs
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Juice of 1/2 a lemon
For the topping
1 1/2 c. sour cream
1/3 c. pure maple syrup

Steps:

1.Preheat oven to 325; coat a 9" springform pan with nonstick spray. Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl. Process crackers until fine and add to cookie crumbs. Pulse nuts until chopped and add to crumb mixture. Stir in butter, 2 tbsp. sugar, and salt until sandy, then press into bottom and 1'' up sides of prepared pan. Place pan on a baking sheet and bake for 10 minutes, or until lightly golden. Remove and cool slightly. Beat cream cheese and 1 c. sugar for the filling in a bowl with a hand mixer until fluffy. Add pumpkin, eggs, vanilla, spices, and lemon juice; beat until incorporated, scraping down the sides of the bowl periodically. Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven (leave oven on). Whisk sour cream and syrup for the topping together in a small bowl. Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes more, or until set. Turn oven off, crack the door, and leave cheesecake inside for 20 minutes. Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight. To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.