Here is a steamed version for those of you who like making things more involved.
Pumpkin Cheesecake #2
- 1 1/2 cups ground ginger snaps
- 1/4 cup sugar
- 5 tbsp melted butter
- 24 oz cream cheese room temperature
- 1 1/4 cups sugar
- 1 cup heavy cream
- 1 1/2 cups fresh pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 5 eggs
Heat oven to 325 degrees. Invert bottom of a spring form pan, grease inside and wrap exterior in two layers of tin foil to keep water bath from getting into mold. Mix crust ingredients and press into bottom of pan until even. Bake until browned about 10 minutes then remove and let cool. Place pan in a roasting dish deep enough to hold water up to 1/2 way on side. Whip sugar, spice and cream cheese on medium high until smooth. Add pumpkin and blend well. Add cream and blend well again. Add eggs and mix until incorporated. Pour into spring form pan and smooth top. Pour warm water into roasting pan until halfway up sides of spring form pan. Bake for 1 1/2 hours without opening oven. Turn off heat and leave in oven for 2 hours. Do not open door until over. Remove from oven and let cool for 3 hours, then refrigerate overnight. Serve with whipped cream on top.