This cheesecake is wonderful plain. It is also good with caramel sauce drizzled over it or a dollop of bourbon whipped cream. Don’t forget the fresh ground nutmeg!
Crust
1 bag gingersnap cookies
1⁄4 cup dark brown sugar
1⁄2 cup unsalted butter, melted
Put the crust ingredients into the food processor. Pulse until the cookies begin to break into pieces. Continue processing until the mixture is coarse, like cornmeal.
Press the cookie mixture into the bot- tom of a greased 10-inch springform pan.
Filling
3 (8-ounce) packages cream cheese 1 (15-ounce) can 100% pure pumpkin 1 cup granulated sugar
1⁄4 cup dark brown sugar
1⁄4 cup unbleached all-purpose flour Pinch of salt
4 eggs
1⁄2 cup heavy whipping cream
1 tablespoon pure vanilla extract
Preheat the oven to 350 degrees.
In the mixing bowl of an electric stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the pumpkin and continue beating until combined. Add the sugars, flour, and salt. Mix well. add the eggs. Blend. Scrape down the sides and around the bottom of the bowl. Continue beating about 2 minutes, until smooth.
Add the whipping cream and vanilla. Blend on low speed. Scrape down the sides and around the bottom of the bowl. continue beating about 1 minute, until smooth.
Pour the filing onto the crust in a prepared 10-inch springform pan. Shake the pan back and forth to evenly spread the filling. Bake 11⁄2 hours. cool completely. Refrigerate overnight for best results before removing the springform side of the pan.
Serves: 10-12 people