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Friday, 14 November 2008 13:40 |
Ingredients:
- Crust:
- 4 Tbs butter
- 3/4 cup graham cracker crumbs
- 1/2 cup crushed gingersnaps
- 1 Tbs brown sugar
- 1 tsp cinnamon
- 1 cup heavy cream, chilled
- 24 oz. cream cheese, softened
- 1 1/2 cup sugar
- 3 large eggs
- 11/2 cup mashed pumpkin
- 3/4 tsp ground cinnamon
- 3/4 tsp powdered ginger
- 3/8 tsp ground cloves
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Instructions:
- Preheat the oven to 325°F or 300°F in convection oven.
- Place the butter in a small saucepan and melt over moderate heat.
- Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork.
- Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
- Filling:
- Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate.
- Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
- Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust.
- Bake for 80-90 minutes. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan.
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