Cheesecake Factory Pumpkin Ginger Cheesecake
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat the oven to 325 degrees F or 300 degrees F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate
heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a
medium bowl. Add the melted butter and mix together with a fork. Line bottom and
side of 10-inch springform pan with parchment or wax paper. Spray with nonstick
pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks
form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer
until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time,
and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon,
ginger and cloves. Remove the whipped cream from the refrigerator and whisk
lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into
the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap
one continuous sheet of aluminum foil around the springform pan and press
firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the
spring from pan. Bake for 60 to 70 minutes.
Cool the cheesecake to room temperature, then refrigerate for at least 3 hours
to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the pecan
halves on top of the cheesecake, in a ring around the edges, to garnish.