Pumpkin Cheesecake

This was the first pumpkin cheesecake I ever made and it was very yummy. I will extend the baking time to set the center a bit more, but the flavor was excellent. Source: joyofbaking.com

Ingredients

• Crust
• 1 cup graham cracker crumbs
• 1/2 cup finely ground gingersnap cookies
• 1 Tbsp granulated sugar

• 4-5 Tbsp unsalted butter, melted

• Cheesecake*

• 2/3 cup light rown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 1 pound cream cheese, room temperature
• 3 large eggs
• 1 tsp vanilla

• 1 cup pumpkin puree

• Topping

• 1 cup sour cream
• 1 tsp vanilla
• 1/4 granulated sugar

Directions

1. Preheat oven to 350 degrees and place the oven rack in the center of the oven. Place a cake pan half filled with water on a lower over rack.
2. Butter (or spray) an 8-inch spring form pan. Crust:
3. In a medium bown, combine the graham cracker crumbs, finely ground gingersnaps, sugar, and melted butter.
4. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. Cheesecake:
5. In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
6. In the bowl of an electric stand mixer (or another medium sized bowl for hand mixing), beat the cream cheese on low speed until smooth (about 2 minutes).
7. Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
8. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
9. Scrape down the sides of the bowl and beat in the vanilla and pumpkin puree.
10. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips.
11. Bake the cheesecake for 30 minutes and then reduce the temperature to 325 degrees and continue to bake the cheesecake for another 10-20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and giggles when you gently shake the pan. [I baked for 20 minutes and the cake was still a little underdone, so I would probably go for 25-30 minutes next time.] Topping:
12. Whisk together the sour cream, vanilla, and sugar.

13. When the cake is done baking above, pour the sour cream mixture over the top of the cheesecake. Rotate the pan slightly to evenly distribute the topping. [I had to use a spatula to distribute the topping.]

14. Return the cheesecake to the oven and bake about 8 minutes to set the topping.

15. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking).
16. Place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
17. When completely cooled, cover and refrigerate at least either hours, prefereably overnight, before serving.