Pumpkin Cheesecake

Recipe Yields: 1 Cheesecake

GINGERSNAP PECAN CRUST

GINGER SNAPS - crushed 2 cups
LIGHT BROWN SUGAR 1/3 cup
PECANS - chopped & toasted 3/4 cup
BUTTER - melted 3 Tbsp.

1. In a medium bowl, blend together the crushed ginger snaps, light brown sugar, toasted pecans, and melted butter. Picture 1
2. Using a 9" Springform pan, press the crust mixture evenly on the bottom and up the sides. Freeze until ready to use. Picture 2

PUMPKIN CHEESECAKE FILLING

CREAM CHEESE - room temp. 24 ounces
SUGAR 1 1/4 cup
SALT 1/4 tsp.
GROUND CINNAMON 1 tsp.
GROUND ALLSPICE 1/2 tsp.
GROUND NUTMEG 1/4 tsp.
PUMPKIN PUREE 15 ounces
SOUR CREAM 4 ounces
EGGS 5
VANILLA EXTRACT 2 tsp.

1. Mix cream cheese until smooth.
2. In a separate bowl mix together sugar, salt, cinnamon, allspice and nutmeg. Mix this into the cream cheese.
3. Add pumpkin puree and sour cream, mix until combined.
4. Whisk together eggs and vanilla extract, then add. Mixing until combined. Picture 3
5. Pour filling into the crust-lined springform pan. Set the pan onto a wide sheet of aluminum foil - wrap the foil up the sides of the pan to create a water tight barrier. Prepare a large baking pan by placing a towel at the bottom, set the springform pan on top. Place in the oven and pour in boiling water, making sure it comes halfway up the sides of the springform pan. Picture 4
6. Bake at 325F degrees in this waterbath for 60 minutes. Turn-off the oven and slightly crack the oven door. Allow the cheesecake to cool in the oven for 30 minutes. Remove and allow to cool on a rack for 30 minutes. Picture 5
7. Cover and refrigerate for 6 hours to overnight.
Picture 6