Desserts Cheesecake: Pumpkin 25 by Recipe Cottage

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	Pumpkin 25

		Pumpkin Cheesecake 2 cups gingersnap crumbs 1/3 cup melted unsalted butter 3 8-oz pkgs cream cheese, softened 3/4 cup sugar 1/2 cup light brown sugar 3 eggs, large 15 oz can pumpkin 1/4 cup heavy cream 1 tsp cinnamon 1 tsp ginger 1/2 tsp reshly grated nutmeg 1 tsp vanilla 1 cup sour cream, room temp 1/4 cup sugar 2 tsp vanilla Preheat oven to 350 deg. Butter a 9 1/2 or 10 in springform pan and coat lightly with flour. In med bowl, toss gingersnap crumbs with melted butter until evenly moistened. Press crumbs into bottom and 1 in up side of pan. Bake for 12 min, or until crust begins to brown. In large bowl, using electric mixer, beat the cream cheese until smooth. Beat in the brown sugar and 3/4 cup of granulated sugar. Add eggs slowly until thoroughly combined, scraping bowl occasionly. In medium bowl, combine the pumpkin puree and heavy cream with the cinnamon, ginger, nutmeg and 1 tsp of vanilla. Add the cream cheese mixture and beat until combined, scraping bowl occasionally. Pour cheesecake batter into prepared pan and set in a large bakng dish or roasting pan. Place in middle of oven and pour 1 inch hot water into the baking dish. Bake for about 70 min, or until edges are firm and center is still slghtly shakey. In small bowl, combine sour cream, 1/4 cup granulated sugar and 2 tsp of vanilla. Remove cheesecake from water bath and pour on sour cream topping. Tap the pan to spread the topping and continue baking for 10 min. Tansfer cheesecake to rack and cool for 1 hr. Refrigerate cheesecake for at least 4 hrs or overnight.