Pumpkin Cheesecake with Ginger Snap Crust
Here is one for the upcoming fall holidays. Enjoy!
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress.
CRUST
6 OZ gingersnaps (about 23), broken into small pieces
3 TBS sugar
4 TBS unsalted butter, melted
FILLING
12 OZ cream cheese, room temperature
¾ C sugar
¾ C canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 TBS plus 1 ½ TSP all-purpose flour
½ TSP coarse salt
¾ TSP ground cinnamon
½ TSP ground ginger
Pinch of ground cloves
For the crust:
Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
For the Filling:
Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight. Serve immediately.