Ingredients
1 ½ cups gingersnaps, crushed
1/2 cup nuts, finely chopped
1/4 cup brown sugar
4 tbsp butter, melted
24 oz cream cheese, three 8 oz packages
3 large eggs
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla
1 ⅓ cups pumpkin puree
1/4 cup whipping cream , or yogurt
1/2 tsp allspice
1/2 tbsp cinnamon
Preparation
Preheat the oven to 350 degrees.
Mix the crushed gingersnaps with the nuts, brown sugar, and melted butter in a 9- or 10-inch springform pan.
Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set.
Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with a stand mixer using the whisk attachment.
Beat until smooth and fluffy, for 6 to 8 minutes. Set about 1 ½ cups of the mixture aside for the topping.
To the remaining filling, add the pumpkin, whipping cream/yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust.
Carefully spoon the topping which was set aside over the top of the pumpkin filling.
Bake for 70 to 80 minutes or until the top starts to brown and the center is just barely jiggly.
Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen.
Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.
