Say CHEEEEEEEEEESEcake!

Looking for a great dessert for Thanksgiving?  This is an absolutely dessert that you and your guest will thoroughly enjoy!  I made this last year and it was a huge hit.  

Since I cannot bring one to your house, here is the next-best-thing!  Here is a little gift from me to you!

Pumpkin Cheesecake with Gingersnap-Pecan Crust

 For the crust:

In a food processor; stir in:

24 small gingersnap cookies (to make 1 C crumbs)

4 graham crackers (to make 1/2 C crumbs)

1/2 C pecans, toasted

3 T unsalted butter, melted

2 T sugar

pinch of salt

For the filling:

Beat; add:

3  8 oz. packages cream cheese, room temp

1 C sugar

I 15oz can pumpkin puree

3 eggs

1 t. vanilla

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

juice of 1/2 a lemon

For the topping:

Whisk together:

1-1/2 cups sour cream

1/3 cup pure maple syrup

Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl.  Process crackers until fine and add to cookie crumbs.  Pulse nuts until chopped and add to crumb mixture.  Stir in butter, 2 T sugar and salt until sandy, tne press into bottom and 1" up the sides for prepared pan.  Place pan on a baking sheet and bake for 10 minutes, or until lightly golden.  Remove and cool slightly.

Beat cream cheese and 1 cup sugar for the filling in a bowl with a mixer until fluffy.  Add pumpkin, eggs, vanilla, spices and lemon juice; beat until incorporated, scraping down the sides of the bow periodically.

Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly.  Remove cheesecake from oven (leave oven on).

Whisk sour cream and syrup for the topping together in a small bowl.  Carefully spread topping over cheesecake, return to oven and bake 15 minutes more, or until set.  Turn oven off, crack the door, and leave cheesecake inside for 20 minutes.  Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.  

To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.  

Delicioso!  ENJOY!  And, have a piece for me :)

Happy Thanksgiving!

Oh yeah, we need to give credit to where credit is due, so here it is:  

Cuisine at Home, issue No. 66, Decmber 2007