Pumpkin Cheesecake
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: Crust 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 Filling 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) Topping 1 cup of heavy cream 1/4 cup of powdered sugar 1/8 tsp. of ground cinn