Pumpkin Ginger Cheese Cake

By Danielle

Ingredients

• Crust;
• 4 tblsp butter
• 3/4 cup graham cracker crumbs
• 1/2 cup crushed gingersnaps
• 1 tblsp brown sugar
• 1 tsp cinnamon
• Filling;
• 1 1/2 cups sugar
• 3 eggs
• 1 cup heavy cream
• 24 ounces cream cheese
• 1 1/2 cups pumpkin
• 3/4 tsp cinnamon
• 3/4 tsp ginger
• 3/8 tsp cloves
• pecan halves for garnish

Details

Cooking time 60mins

Preparation

Step 1

Crust;
place butter in small saucepan and melt over low heat. mix the graham and ginger crumbs with brown sugar and cinnamon in bowl, add butter and mix with fork. line bottom and sides of pan with parchment paper then spray with nonstick spray. press firmly into pan bottom

Filling;
pour heavy cream into bowl and beat until soft peaks form. refrigerate. beat cream cheese until fluffy. gradually add sugar, beating well, add eggs one at a time, and beat mix until fluffy and pale. stir in pumpkin, cinnamon, ginger and cloves. remove cream from fridge and whisk lightly to blend. fold in mix and pour into crust. wrap one continuous sheet of foil around pan and press firmly. put into baking pan filled with hot water halfway up form pan

bake for 60 - 70 min cool to room temp
refrigerate 3 hours
decorate with pecans