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Ingredients
- 4 Tbsp. butter
- 3/4 c. graham cracker crumbs
- 1/2 c. crushed gingersnaps
- 1 Tbsp. brown sugar (or possibly your favorite substitute)
- 1 tsp cinnamon
- 1 c. heavy cream chilled
- 24 ounce cream cheese softened
- 1 1/2 c. sugar
- 3 lrg Large eggs
- 1 1/2 c. mashed pumpkin
- 3/4 tsp grnd cinnamon
- 3/4 tsp powdered ginger
- 3/8 tsp grnd cloves
- 1/4 c. pecan halves
Directions
- Preheat the oven to 325 degrees, or possibly 300 degrees in convection oven.
- To make the crust: Place the butter in a small saucepan and heat over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add in the melted butter and mix together with a fork.
- Line bottom and side of 10-inch springform pan with parchment or possibly wax paper. Spray with nonstick pan spray. Press the crumb mix into the bottom.
- Filling: Pour the heavy cream into a medium bowl and beat just till soft peaks form. Chill.
- Beat the cream cheese (in large bowl)with an electric mixer till fluffy. Gradually add in the sugar, beating well. Add in the Large eggs one at a time, and beat the mix till it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
- Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or possibly flat spoon, fold the whipped cream into the cream cheese-pumpkin mix. Pour the mix into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly.
- Put wrapped pan in a baking pan and fill with warm water halfway up the springform pan. Bake for 60 to 70 min. Cold the cheesecake to room temperature, then chill for at least 3 hrs to refrigeratethoroughly.
- Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
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