Pumpkin-Ginger Cheesecake

  • 1-1/2 cups finely ground gingersnap cookies
  • 1-3/4 cups and 2 tablespoons sugar, divided
  • 4 tablespoons unsalted butter, melted
  • 3 (qty) 8 oz packages cream cheese, room temperature
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 15 oz can pumpkin

Directions:

  1. Preheat oven to 350 F.
  2. In a medium bowl, combine ground cookies, 2 tablespoons sugar, and butter.
  3. Press firmly into the bottom of a 9-inch springform pan that is wrapped on the bottom and sides with foil.
  4. In the bowl of an electric mixer, beat together cream cheese, remaining sugar, and flour until smooth.
  5. Add eggs, one at a time, then add vanilla and spices.
  6. Add pumpkin, and continue mixing until smooth.
  7. Pour filling into springform pan.
  8. Set springform pan in a larger, shallow baking pan, and add 1-inch of water to the larger pan.
  9. Place in oven and bake 60 to 70 minutes or until slightly firm in the center.
  10. Turn oven off; leave door ajar (4 to 5 inches) while it cools for 1 hour.
  11. Remove pan from oven, and cool completely.
  12. Remove foil, and refrigerate until ready to serve.
  13. Remove sides of pan, and transfer cheesecake to a serving plate.

(Source: Christel Lewis)

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