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Pumpkin Gingersnap Cheesecake:
Pumpkin Gingersnap Cheesecake

Recipe courtesy of: My Spice Blends | Date Added: 23 Dec 2011
Listed in: Bread and Cakes / Cheese cake
Recipe Yield: 10 servings

The crust:
½ cup graham cracker crumbs
¾ cup gingersnap cookie crumbs
2 ½ tablespoons granulated sugar
1 teaspoon ground ginger
¼ cup unsalted butter
1 egg white, beaten well

The Filling:
1 pound cream cheese, (16 ounces)
1 cup sour cream
½ cup brown sugar, packed firmly
½ cup granulated sugar
4 large eggs, separated
1 cup + 1 tablespoon pumpkin puree , canned, unsweetened
2 teaspoon vanilla extract
3 tablespoon cornstarch
1 teaspoon fresh ginger, grated finely
½ teaspoon ground cinnamon
¼ teaspoon nutmeg, from a whole nut
¼ teaspoon ground cloves

The topping:
¾ cup pecans, chopped
2 teaspoons ground ginger
½ cup brown sugar, packed firmly
1 ½ tablespoons unsalted butter, cut into small pieces

Cooking Instructions

Preheat the oven to 325°F. Place the oven rack in the center position of the oven with another rack directly below it.

The crust:
Mix the graham crackers and the gingersnap crumbs, sugar, and ginger in a large mixing bowl. Gently stir in the melted butter. Take a springform pan and line the outside edge of the pan with parchment paper, (cut to size.) Brush the crust with egg whites and refrigerate it for a minimum of 15 minutes. After this time has passed, you may go onto the filling stage and baking.
The filling:
In another bowl, incorporate the cream cheese, sour cream, and the brown and granulated sugars. This is done easily with an electric mixer and mix until smooth. Next, while still running the mixer, beat in the egg yolks, then pumpkin puree, vanilla, cornstarch, cinnamon, fresh ginger, nutmeg, and cloves. In a separate bowl beat the egg whites until they form stiff peaks. Fold these into the cream cheese mixture.
Pour the filling into the springform pan. Set this pan into another pan deep enough to fill with hot water up to ½ of the sides of the springform pan. This action helps to keep the cheesecake from cracking. Bake until the center does not wiggle when the cake is gently shaken. The baking time is around 45 minutes to 1 hour.
When the cake is done, remove it from the oven and allow it to cool for about 10 minutes.
Next preheat the broiler to 350°F.

The topping:
This step should be done ahead of time to help with getting the cheesecake back into the oven under the broiler.
Mix the pecans, ginger, and sugar in a small bowl. Next add the butter pieces and press the mixture together with your hands or a fork. When it is in crumbles sprinkle it over the cheesecake and place under the broiler to melt completely the butter and the sugar. This will only take about 30 to 40 seconds, depending on your oven, and could take up to 1 minute. Watch the topping very closely in order not to burn the topping.
Let the cheesecake cool at room temperature until completely cooled. Cover and place in the refrigerator for a minimum of at least 6 hours. When the cheesecake is totally chilled remove it from the refrigerator and run a knife around the edge of the cake and the pan. Now you can remove the cake pan rim from around the cheesecake. Next remove the parchment paper from around the cheesecake.
Leave the bottom of the springform pan on the cheesecake and place it on a serving plate and cut and serve.

Note: This cake is especially good around Thanks Giving and the Christmas holidays for a change from the usually cooked Pumpkin Pie.

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