Cheesecake: Preheat oven to 350 degrees F (177 degrees C) and place
the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan.
In a medium sized bowl combine the graham cracker crumbs, crushed ginger
cookies, sugar, and melted butter. Press the mixture evenly onto the
bottom of the prepared pan. Bake 8-10 minutes or until set. Let
Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon,
ginger, cloves, nutmeg, and salt.
In the bowl
of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until
smooth (about 2 minutes). Gradually add the sugar mixture and beat until
creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating
well (about 30 seconds) after each addition.
the sides of the bowl and beat in the vanilla extract and pumpkin
Pour the filling over the
crust and place the spring form pan on a baking sheet to catch any drips.
Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to
moisten the air. Bake the cheesecake for 30 minutes and then reduce the
oven temperature to 325 degrees C (160 degrees C) and continue to bake the
cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are
puffed but the center is still a little wet and jiggles when you gently shake the pan. Total
baking time 40 - 60 minutes.
together 1 cup (240 ml) sour cream, 1 teaspoon pure vanilla extract and 1/4 cup
(50 grams) white sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake
about 8 minutes to set the topping. Remove from oven and place on a wire
rack to cool. Loosen the cake from the pan by running a sharp knife around
the inside edge (this will help prevent the cake from cracking). Then
place a piece of aluminum foil over the top of the pan so the cheesecake will
cool slowly. When completely cooled, cover
and refrigerate at least eight hours, preferably overnight, before serving.
Serves 10-12 people.
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