By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Waxed Paper
- Groceries
- Electric Mixer
- Food Processors
- Mixing Bowls
- Rolling Pins
- Springform Pan
- Wire Whisks
- 8 tbsp. unsalted butter
- 2 c. plus 1 tbsp. sugar divided
- 1 1/2 c. graham cracker crumbs
- 3 1/2 tsp. cinnamon (divided)
- 1/2 tsp. ground ginger
- 24 oz. cream cheese at room temperature
- 5 eggs
- 1 16 oz. can pumpkin puree
- 1 tbsp. vanilla extract
- 1/2 tsp. freshly grated nutmeg
- 2 tbsp. minced crystallized ginger
- 1 1/2 c. sour cream
Step1
Melt 8 tbsp. butter in a small pan over low heat.
Step2
Combine graham cracker crumbs, 1 tsp. cinnamon, 1 tbsp. sugar, ground ginger and melted butter in the bowl of a food processor fitted with a metal chopping blade. Pulse three times to blend evenly.
Step3
Pour the crust mixture into a buttered 10-inch springform pan, and press the mixture onto the bottom and 1/3 of the way up the sides with your fingers.
Step4
Chill at least 30 minutes.
Step5
Preheat the oven to 325 degrees F.
Step6
Beat the cream cheese and 1 1/2 c. sugar in a mixing bowl, using a handheld electric mixer set at high speed, until smooth.
Step7
Lower the mixer speed to medium and add eggs one at a time. Beat well after adding each egg.
Step8
Combine the pumpkin, vanilla, diced ginger, 1 1/2 tsp. cinnamon and nutmeg in another mixing bowl. Mix until smooth.
Step9
Add the pumpkin mixture to the bowl with the cream cheese. Beat with mixer to combine.
Step10
Pour the mixture into the chilled crust. Bake for 1 1/2 hours, or until set.
Step11
Whisk sour cream, 1/2 c. sugar, and 1 tsp. cinnamon together in a third mixing bowl. Allow the cake to cool at room temperature, then spread the sour cream icing over the top of the cake.
Step12
Refrigerate at least five hours before serving.