Pumpkin Cheesecake in a Gingersnap Crust
|1 cupGingersnap crumbs; (about 20 cookies)|
|5 tbspUnsalted Butter; melted|
|1 lbCream Cheese; room remperature|
|2/3 cupLight brown sugar; firmly packed|
|1/2 cupSour cream; room temperature|
|1 cupCanned Pumpkin|
|3 largeEggs; room temperature|
|1 pinchGround cloves|
|1 pinchGround ginger|
|Whole pecans; for garnish|
Pumpkin Cheesecake in a Gingersnap Crust Preparation
Preheat the oven to 325 . Place the cup pecans and the sugar in a food processor and process until finely chopped, about 20 seconds. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn the mixture into a 10-inch pie dish and press evenly against the bottom and sides of the dish to form a crust. Bake 10 minutes. Set aside to cool. (Leave the oven on).
In a large bowl, beat the cream cheese and brown sugar until soft and well blended. Stir in the sour cream and pumpkin. Gradually beat in the eggs, 1 at a time, and the cinnamon, cloves and ginger.
Place the pie dish on a baking sheet and pour in the filling. Bake in the middle of the oven for 45 minutes, or until the filling is set. Let cool on a rack. Arrange the pecan halves around the edge of the pie. (The pie can be made a day ahead if desired. Refrigerate, covered.)
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