Pumpkin Cheesecake with Gingersnap-Pecan Crust
-
Yield: 20 servings

CRUST
24 small gingersnap cookies
4 graham crackers
1/2 cup pecan halves, toasted
3 tablespoons unsalted butter,
melted
2 tablespoons sugar
Pinch salt

FILLING
24 ounces cream cheese,
at room temperature
1 cup sugar
15 ounces canned pumpkin purée
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon each ground
cinnamon and ground ginger
1/4 teaspoon each ground nutmeg
and ground cloves
Juice of 1/2 lemon

TOPPING
1 1/2 cups sour cream
1/3 cup pure maple syrup
Procedure:
Preheat oven to 325 degrees. coat 9-inch springform pan with nonstick spray.
For crust: In food processor, process gingersnaps and crackers into fine crumbs; transfer to bowl. Pulse nuts until chopped and add to crumb mixture. Stir in butter, sugar and salt, then press into bottom and 1 inch up sides of prepared pan. Place pan on baking sheet and bake 10 minutes, or until lightly golden. Remove and cool slightly.
For filling: Beat cream cheese and sugar until fluffy. Add pumpkin, eggs, vanilla, spices and lemon juice; beat until incorporated, scraping down sides periodically.
Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven.
For topping: Whisk together sour cream and syrup in small bowl. Carefully spread topping over cheesecake, return it to oven and bake 15 minutes more, or until set. Turn oven off, crack the door, and leave cheesecake inside 20 minutes.
Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight. To serve, remove sides from pan, then slice with sharp knife dipped in hot water and wiped dry before each cut.
Source: Cooks With Wine cooking class