Pumpkin cheesecake with gingersnap crust
1 cup gingersnap cookie crumbs
1/4 cup (1/2 stick) butter (melted), plus more butter for greasing pan
1/4 cup granulated sugar
1 teaspoon cinnamon
2 (8-ounce) , plus 1 (3-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
2 cups light brown sugar, packed
2 tablespoons flour
2 teaspoons vanilla
6 large eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons milk
1 (15-ounce) can pumpkin
Whipped cream, optional
Pecan praline topping, optional
Preheat oven to 350 degrees. Generously butter the bottom and sides of a 10-inch springform pan. Mix gingersnaps crumbs with granulated sugar and cinnamon, then combine crumb mixture with melted butter; press crumbs into bottom of pan. With an electric mixer on medium speed, cream the cream cheese, sour cream, brown sugar, flour and vanilla. Lower speed, then add eggs one at a time, beating well after each addition. Add nutmeg, cinnamon and salt; mix well. Blend in pumpkin and mix until no streaks of pumpkin remain. Pour pumpkin mixture into prepared pan. Bake for 1-1/2 hours, or until a knife inserted in the center of the cheesecake comes out clean. Let cool, then store in refrigerator. Allow cheesecake to come to room temperature before serving. Makes 1 (10-inch) cheesecake.
Kitchen Ade note: The cheesecake will settle (and may be even crack some) after baking. Top with whipped cream, or pecan praline topping, if desired.