Yield: 12 servings
Prep Time: 20 min
Cook Time: 1 hr + chill time
1 1/4 cups fine gingersnap cookie crumbs
1/4 cup (1/2 stick) salted butter, melted
Three 8-ounce packages cream cheese, softened
1 cup granulated white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
One 16-ounce can pure pumpkin puree (unsweetened)
4 large eggs
3/4 cup whipping cream, chilled
1. Prepare crust: Preheat oven to 350°F. Mix cookie crumbs and butter in a bowl and pat the crumb mixture over the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°F.
2. Prepare filling: Combine cream cheese, sugar, cinnamon, ginger and cloves in a mixing bowl and beat with a hand mixer at medium speed until smooth and fluffy, scraping the bowl occasionally. Add pumpkin to the cream cheese mixture and beat until smooth. Add eggs 1 at a time, beating at low speed just until blended after each addition. Spread the pumpkin mixture over the baked layer.
3. Bake for 1 hour or until the cheesecake tests done (doesn't jiggle in middle when shaken). Cool on a wire rack for 20 minutes. Chill, covered, for 3 hours but no longer than 48 hours. Run a sharp knife around edge of cheesecake and remove the sides.
4. Beat whipping cream in a chilled bowl until soft peaks form. Top each serving with a dollop of whipped cream.
Source: RecipeGirl.com (via California Sol Food: Casual Cooking from the Junior League of San Diego)