Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.
- Portion size 12 servings
- 1 cup gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup butter melted
- 1 lb cream cheese
- 3/4 cups granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons finely diced crystallized ginger
- 1 cup pumpkin purée
- 3/4 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Toss together crumbs, pecans and butter; press into bottom of greased 9-inch (2.5 L) springform pan. Centre pan on foil square; press foil up to side of pan to keep out water when baking cheesecake. Bake in 350?F (180?C) oven for 10 minutes or until firm to touch. Let cool on rack.?
Meanwhile, in large bowl, beat cream cheese with 1/2 cup (125 mL) of the sugar until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-1/2 cups (375 mL) and blend in diced crystallized ginger; set aside.?
To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg; pour over baked crust. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife.?
Place pan in larger cake pan; pour in enough boiling water to come 1 inch (2.5 cm) up side. Bake in 350?F (180?C) oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan.?