Pumpkin Cheesecake

Ingredients: 
For the gingersnap crust: 
  • 1/4 lb. gingersnaps (about 20 small cookies) 
  • 1/4 cup firmly packed light brown sugar
  • 4 Tbs. (1/2 stick) unsalted butter, melted 
For the filling: 
  • 3/4 cup firmly packed light brown sugar 
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger 
  • 1/8 tsp. ground cloves
  • 1 lb. cream cheese, at room temperature 
  • ¼ cup sour cream 
  • 1 tsp vanilla 
  • 3 eggs
  • 1 cup pumpkin puree 
Directions: 

  1. Preheat an oven to 350°F. Lightly butter a 9-inch spring-form pan. 
  2. To make the crust, in a food processor, process the gingersnaps until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes. Bake for ten minutes. Cool. 
  3. To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the sour cream and vanilla and mix until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. 
  4. Bake the cheesecake until set, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve. 
  5. Just before serving, pipe whipped cream evenly around the edge. Serves 10 to 12.