Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake


CRUST:
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING:
1 cup whipping cream, un-whipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon cloves
1/3 cup pecan halves

• 
  Set oven to 350 degrees (300 degrees for convection-bake oven).


• Prepare a 10-inch spring form pan.


• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.


• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.


• Press the mixture into the bottom of the pan.


• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.


• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.


• Add in eggs one at a time and beat the mixture until fluffy.


• Stir in pumpkin puree, ginger, cinnamon and cloves.


• Remove the whipped cream from the refrigerator and lightly whisk to re blend.


• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.


• Pour the mixture into prepared crust.


• Wrap one continuous sheet of heavy foil around the spring form pan then press firmly against the pan.


• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.


• Bake for 60-70 minutes.


• Cool the cheesecake to room temperature, then chill for at least 5 hours or until the cake is thoroughly chilled.


• Remove the sides of the spring form pan.


• Just before serving place the pecan halves on top of the cheesecake in a ring around the edges.