Gingered Pumpkin Cheesecake

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Gingered Pumpkin Cheesecake

 

3/4 cup crushed gingersnaps, about 8 to 12, depending

on size

1/2 cup finely chopped pecans

1/2 cup brown sugar

1/4 cup unsalted butter, melted

3 8-ounce packages cream cheese, softened

4 eggs

1 cup sugar

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 1/2 cups pumpkin puree or canned pumpkin

1/3 cup finely chopped crystallized ginger

 

In a mixing bowl, combine the gingersnaps, pecans and

brown sugar. Dribble the butter over the mixture, toss

well until the crumbs start to adhere to each other,

and press the mixture onto the sides and bottom of a 9

1/2-inch springform pan. Preheat oven to 350 degrees.

Drop the cream cheese into the bowl of a food

processor fitted with a steel blade or the bowl of an

electric mixer. Whirl until it is creamy. Add the

eggs, one at a time, whirling after each addition. Add

the sugar, and blend briefly. Add the cinnamon, nutmeg

and salt, and whirl until they are blended in. Blend

in the pumpkin puree. Add the crystallized ginger, and

whirl briefly to distribute the pieces.

With a rubber spatula, scrape the contents of the

processor into the chilled crust. Bake the cheesecake

in the center of the oven for 50 minutes. It may seem

slightly soft. Do not be concerned; it will solidify

as it cools. Cool the cheesecake, in its pan, on a

rack for 1 to 2 hours.

 

 

 

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