About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
¼ cup packed light brown sugar
5 tbsp. unsalted butter, melted and cooled
FOR THE FILLING:
Four 8-oz. packages cream cheese, at room temperature
1⅓ cups packed light brown sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground allspice
¼ tsp. freshly grated nutmeg
¼ tsp. table salt
4 large eggs
2 large egg yolks
1 Tbs. pure vanilla extract
One 15 oz. can pure pumpkin (not pumpkin pie filling)
Whipped cream, for serving
Instructions
Position your rack in the middle of the oven and heat the oven to 350 degrees.
To make the crust, pulse the cookies and brown sugar in a food processor until well combined and finely ground.
Transfer crumbs to a medium bowl and add the melted butter.
Combine thoroughly until the mixture is evenly moist, crumbly, and holds together when you press it together.
Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan.
Chill for 5 minutes and then bake for 10 minutes. Let cool.
To make the filling, put a kettle or pan of water on to boil.
While waiting for the water to heat, beat the cream cheese until smooth.
In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg and salt.
Add this mixture to the cream cheese.
Beat until well blended, scraping down the sides and bottom of the bowl as necessary.
Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each.
Blend in the vanilla and pumpkin thoroughly.
Scrape the batter into the cooled crust.
The batter will come up past the crust and will fill the pan almost to the rim. Rap the pan gently once or twice on the counter to release any air bubbles.
Set the pan in a large baking dish and add enough hot water from the kettle to come about halfway up the side of the springform pan.
Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools.
Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools).
Let the cheesecake cool to room temperature in the pan on a wire rack.
Cover and chill overnight before serving.
Serve with a dollop of your favorite whipped cream.
Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-pumpkin-spice-cheesecake/