How to Make Pumpkin Cheesecake

So you don't mind the taste of pumpkin, but the texture of pumpkin pie gives you the willies? Try this pumpkin cheesecake. With a hint of ginger, it's excellent. Serves about 10.

Instructions

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

1. Melt 8 tbsp. butter in a small pan over low heat.
2. 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.
3. 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.
4. Chill at least 30 minutes.
5. Preheat the oven to 325 degrees F.
6. 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.
7. Lower the mixer speed to medium and add eggs one at a time. Beat well after adding each egg.
8. Combine the pumpkin, vanilla, diced ginger, 1 1/2 tsp. cinnamon and nutmeg in another mixing bowl. Mix until smooth.
9. Add the pumpkin mixture to the bowl with the cream cheese. Beat with mixer to combine.
10. Pour the mixture into the chilled crust. Bake for 1 1/2 hours, or until set.
11. 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.
12. Refrigerate at least five hours before serving.

Tips & Warnings

• If you're really ambitious, you can substitute 2 c. fresh pumpkin puree for the canned puree in step 8. You can also add 2 tbsp. dark rum to the filling and 2 tbsp. to the icing for a rum kick.
• Crush graham crackers by pulsing them in the food processor, or by placing the crackers in a towel or between two sheets of waxed paper and crushing them with a rolling pin - or even a wine bottle.