PUMPKIN GINGER CHEESECAKE
Steps:
- Directions: Preheat oven to 325F or 300F convection oven To make crust: Place the butter in a small saucepan over moderate heat. Mix the graham cracker crumbs, gingersnaps,brown sugar and cinnamon in medium bowl. Add the melted butter and mix together with fork. Line bottom and side of one 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom. Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in a large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at at time, and beat the mixture until pluffy and pale. Stir in the pumpkin, cinnamon, ginger, and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around springform pan and press firmly. Put the wrapped pan in a baking pan and fill with hot water halfway up the springform pan. Bake for 60-70 minutes. Cool the cheesecake to room temperature. Remove the sides of the springform pan. Cool cheesecake to room temperature, then refrigerate at least 3 hours to chill thoroughly. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
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