Pumpkin Cheesecake with Gingersnap Crust
Serves 10 to 12
The basis for this cheesecake recipe came from a friend of my mother who lived in Pennsylvania. I changed the crust to a gingersnap version because the flavors complement pumpkin so well and added the sour cream topping. The cheesecake is absolutely delicious and very easy to make. Plan ahead because, as with most cheesecakes, it is best served one or two days after it is baked.
- 1-1/2 cups gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
- 3 tablespoons granulated sugar
- Pinch of cinnamon
- Pinch of ground cloves
- 6 tablespoons butter, preferably unsalted, melted
- 1 pound small curd cottage cheese, room temperature
- 4 large eggs, room temperature
- 3 packages (8-ounces each) cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons grated orange rind
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 pound canned pure pumpkin (not pie filling)
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- Cinnamon for dusting
For the crust, preheat oven to 300° F. Mix together all ingredients. Press firmly on bottom and sides of a 10-inch springform pan. Bake 10 minutes. Cool.
For the filling, preheat oven to 300° F. Mix cottage cheese and eggs until smooth. Beat cream cheese, sugar, flour, orange rind, spices, salt and cottage cheese mixture in large bowl until smooth. Fold in pumpkin. Pour into crust. Bake for 1-1/2 hours. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven. Increase oven temperature to 350° F.
For the topping, mix sour cream, sugar and vanilla until well blended. Spoon over cheesecake. Sprinkle lightly with cinnamon. Bake at 350° for 10 minutes. Remove from oven and cool. Refrigerate cake until chilled, preferably overnight.