My family absolutely adores this cheesecake. I love the spices and the creaminess of the cheesecake. I use Paula Deen's recipe but, I modified it to my taste buds. If you haven't noticed already, I am a HUGE Paula Deen fan, LOL! I love the ginger snap crust with this cheesecake filling instead of the graham cracker crust that Paula Deen uses. Hope you like it!
You will need:
2 cups of ginger snap cookie crumbs ( I use a food processor to ensure the crumbs are crushed finely)
6 Tbs. of melted unsalted butter
2 Tbs. of sugar
3 pkgs. (8oz. each) of cream cheese, softened
1 1/2 cups of sugar
1 (15oz.) can of pumpkin puree
3 eggs, plus 1 egg yolk
1/4 cup of sour cream
1 tsp. of ground cinnamon
1/4 of tsp. of freshly ground nutmeg
1/8 tsp. of ground cloves
2 Tbs. of all-purpose flour
1 Tbs. of vanilla bean paste (if you can't find this, you can use vanilla extract)
1 cup of heavy cream
1/4 cup of powdered sugar
1/8 tsp. of ground cinnamon
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, combine crumbs, butter and the sugar with at fork. Pour into a 9 inch springform pan. Press onto the bottom and half way up the sides of the pan. Refrigerate until you have finished combining the filling ingredients.
In a large bowl, beat cream cheese and sugar until light and fluffy. Add the pumpkin, eggs, sour cream and spices and beat until it is all combined. Add the flour and vanilla bean paste and beat until all combined. Pour into the prepared crust. Spread evenly. Bake for an hour or just until the middle is almost set. Turn the oven off and let the cheesecake sit in the oven with the door ajar for about 20 minutes. Remove from the oven and cool completely. Refrigerate for 4 hours or overnight. When ready to serve, beat the heavy cream, powdered sugar, vanilla extract and the cinnamon until stiff peaks are formed. Top cheesecake with the whipped cream before serving. Enjoy!