Spicy Pumpkin Cheesecake

By mamapig

Ingredients

• 1 cup graham cracker crumbs
• 2/3 whole almonds, ground
• 3/4 tsp. ground ginger
• 3/4 stick butter or margarine, melted
• 4 8 oz. pkg cream cheese, softened
• 1 1/2 cup dark brown sugar, packed
• 5 eggs
• 2 egg yolks
• 16 oz. can pumpkin
• 1/4 cup all-purpose flour
• 1/4 cup brandy
• 1 1/4 tsp. ground allspice
• 1 1/4 tsp. ground cinnamon
• 2 cup sour cream
• 2 tsp. sugar

Preparation

Step 1

Preheat oven to 425° f. In 10 x 2 1/2" springform pan, mix graham cracker crumbs, almonds, ginger, and butter by hand and press onto bottom of pan. Bake crust 10 minutes, cool on wire rack

In large bowl, with mixer at medium speed, beat cream cheese just until smooth, gradually beat in brown sugar. With mixer at low speed, beat in eggs, egg yolks, pumpkin, flour, brandy, allspice and cinnamon just until blended, occasionally scraping bowl with rubber spatula. Pour cream cheese mixture onto crust in pan. Bake 15 minutes. Turn oven control to 275° f. Bake 1 hour longer. In bowl, mix sour cream and sugar. Remove cheesecake from oven. Spread sour cream mixture evenly on top of cheesecake. Bake 5 to 10 minutes until sour cream topping is set. Cool cheesecake in pan on wire rack. Refrigerate cheesecake 4 hours or until well chilled

To serve, remove side of springform pan. Decorate cheesecake as desired. Makes 20 servings. Good Housekeeping Holiday Best.