- 8
- 15 mins
Ingredients
- Crust:
- 33 squares ginger snap cookies
- 6 T. unsalted butter, melted
- Filling:
- 4 8-oz. pkgs. cream cheese (room temperature)
- 1 3/4 C. sugar
- 1 T. cornstarch
- 1 (15-oz.) can pumpkin
- 5 large eggs
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- zest of an orange
- 1/4 tsp. ground cloves
- 1/2 tsp. table salt
- 1 T. vanilla extract
- 2 T. all-purpose flour
- Cinnamon whipped cream (recipe follows)
Preparation
Step 1
Preheat oven to 350 deg.
Crust:
Add ginger snaps to bowl of food processor, and pulse until crumbly (or place in plastic bag and crush by hand). Transfer to large bowl and add the melted butter. Stir until evenly mixed. Press 2/3 of the mixture into the bottom of a 9-inch springform pan with 3-inch sides. TIP: Use a glass with coins in it for weight.) Bake the crust until golden brown, about 10 minutes. Remove from oven and cool completely.
Bring some water to boil to pour into roasting pan large enough to fit springform pan.
Filling:
In large mixing bowl, add cream cheese, sugar and cornstarch; beat until light and fluffy, 2-3 minutes. Add the pumpkin and beat until incorporated. Beat in eggs, one at a time. Then blend in the remainder of ingredients, adding the flour at the end.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan, and put it into a roasting pan. Place the roasting pan in the oven with a towel in the bottom of the pan, and pour the hot water into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour. Turn oven off; open oven door for one minute to cool oven slightly. Close door and leave cheesecake in there for one more hour. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a pariing knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
HOW TO CUT CHEESECAKE:
Take a knife with a blade that is longer than the cake, and dip it in hot water. Dry with a towel. Make downward cut (12:00 to 6:00) and draw the knife out toward you. Repeat with cuts 9:00 to 3:00; 1:00 to 7:00; and 2:00 to 8:00, making 12 pieces.
Place the remaining cracker crumbs in oven for 10 minutes. Let cool, and press around side of cake.
If desired, serve with Cinnamon Whipped Cream.
Cinnamon Whipped Cream:
1 C. heavy cream, chilled
1/4 C. confectioners' sugar
1 tsp. vanilla extract
1 tsp ground cinnamon
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the remainder of the ingredients, and beat until medium peaks form. Yield: 1 1/2 to 2 cups.