This Recipe combines two of my favorite desserts: New York Style Cheesecake & Pumpkin pie!
INGREDIENTS:
Crust:
1 & 1/2 cup gram crackers
1/2 cup ginger cookies
2-3 tablespoons of white granulated sugar (use sugar to taste)
3 tablespoons unsalted butter (melted)
3 tablespoons regular butter (melted)
Cheesecake:
2/3 cup light brown sugar
1 pound cream cheese
3 eggs
1 teaspoon vanilla extract
1 & 1/4 cup pumpkin puree (canned or homemade are fine)
1/2 teaspoon cinnamon
1/4 ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Topping:
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup granulated white sugar
Whip cream:
Heavy cream (COLD)
powder sugar to taste - usually I use 2-3 tablespoons
pinch of cinnamon
pinch of nutmeg
PUMPKIN CHEESECAKE: Preheat oven to 350 degrees and place 1 oven rack in the middle and place another one on the bottom of the oven. Prepare the spring form pan with either butter or non-stick spray.
For Crust: use a cuisanart or food chopper and combine graham crackers, ground ginger snap cookies, sugar and melted butter. Place crust mixture in the bottom of the spring form pan and smash down so it is firm. Place spring form pan with crust in refrigerator and cover with foil while you make the cheesecake. You want to make sure the crust is nice and cold when you put the cheesecake mixture into it.
For Cheesecake: in a seperate small bowl combine sugar, cinnamon, cloves, ginger and salt.
In a bowl that can be used with an electric mixer or inside your kitchen aid mixer, beat cream cheese on low speed until it is completely smooth, gradually add the sugar mixture and beat until smooth, add eggs one at a time and beat for one minute each or until creamy, beat in vanilla and pumpkin puree and scrape down the sides with a spatula to make sure all ingredients are being mixed together smoothly. I personally like to mix a little longer so the cheesecake is a little lighter and creamier.
Pour the cheesecake filling over the chilled crust. Place a cake pan 1/2 full of water on the bottom shelf of the oven. This is to keep moisture in the oven but you do not need to bake this cheesecake in the water bath.
Once you put the cake pan of water on the bottom shelf, place the cheesecake on the middle shelf of the oven. Bake for 30 minutes and then reduce the heat to 325 degrees and bake for another 15-20 minutes. You want to make sure that the etges of the cheesecake are puffed but the center jiggles when you shake the pan.
While the cheesecake is baking, mix together sour cream, vanilla and sugar. Pour the sour cream mixture over the top of the baked cheesecake. Return the cheesecake to the oven for 10 minutes to set the topping.
Remove the cheesecake from the oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp kitchen knife around the inside edge of the pan - this will prevent the cheesecake from cracking. Place a piece of tin foil over the cheesecake pan so the cheesecake will cool slowly. When the cheesecake is completely cooled, cover and refrigerate for 8-12 hours. I prefer the cheesecake to be refrigerated for at least 24 hours before serving.
Before serving make whip cream and cover the cheesecake with a layer of whip cream toping and refrigerate for another hour before serving. Do NOT use cool whip or make the wrip cream too sweet because then it will over power the cheesecake.
This cheesecake serves 10-12 people and some prefer to serve with extra whip cream or vanilla ice cream.
Taste and enjoy this special dessert!
