Crust:
30 gingersnap cookies
6 T. melted butter
Filling:
3 pkgs. cream cheese, room temperature
1 3/4 c. sugar
15 oz. pumpkin
5 eggs
1 1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. cloves
1/2 t. salt
1 T. vanilla
2 T. flour
whipping cream for topping
preheat oven to 350. Add gingersnaps to food processor and pulse until crumbled. Transfer to bowl and pour in butter. Stir until evenly mixed. Press mixture into a 9" springform pan with 3" sides. Bake crust until golden brown (about 10 minutes).
Let cool completely while preparing the filling. Put a teakettle filled with water on the stove and bring to a boil. In a large bowl, add the cream cheese and sugar; beat until light and fluffy. Add the pumpkin and beat until incorporated. Beat in the eggs one at a time, then add the seasonings and vanilla. Beat until blended. Then, add the flour.
Wrap the exterior sides and bottom of the pan with foil. Pour filling into the pan and put in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1.5 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken (about 1 hour and 20 minutes). Remove cake from waterbath and allow to cool on wire rack. Chill for at least 4 hours before serving.
Recipe from The Neely's (on Food Network).
