Pumpkin Gingersnap Cheesecake

Submitted by Chef mariajane

"Silky, rich and deliciously creamy, this festive cheesecake with its crunchy walnut brittle topping is a delicious make-ahead dessert to serve during the holidays. Source: Great Gingerbread"

 

• Ready In: 1hr 30mins
• Ingredients: 23
• Yields: 1 cheesecake
• Serves: 10

ingredients

• FOR THE CRUST

• 1⁄2 cup graham cracker crumbs
• 3⁄4 cup gingersnap crumbs
• 2 1⁄2 tablespoons granulated sugar
• 1 teaspoon ground ginger
• 1⁄4 cup unsalted butter, melted
• 1 egg white, well beaten

• FOR THE FILLING

• 2 cups cream cheese
• 1 cup sour cream
• 1⁄2 cup brown sugar, firmly packed
• 1⁄2 cup granulated sugar
• 4 large eggs, separated
• 1 cup pumpkin puree, unsweetened
• 1 tablespoon pumpkin puree, unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves

• FOR THE TOPPING

• 2⁄3 cup walnuts, toasted, coarsely chopped
• 2 teaspoons ground ginger
• 1⁄2 cup firmly packed brown sugar
• 1 1⁄2 tablespoons unsalted butter, cut into small pieces

directions

1. Preheat the oven ot 375F . Position a rack in the center of the oven. Position a second rack directly below it.
2. FOR THE CRUST:.
3. In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in melted butter. Firmly press the crumbs in the bottom of a 9 1/2 inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.
4. FOR THE FILLING:.
5. In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin pureé, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.
6. Pour the filling into the prepared pan and place in the oven. Set an 8-inch square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
7. Remove from the oven and allow to cool for several minutes. Place a rack 4-5 inched from the heat source of a broiler. Preheat the broiler.
8. FOR THE TOPPING:".
9. In a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30-40 seconds. Watch carefully so that the topping does not burn.
10. Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.
11. NOTE; To toast walnuts, spread shelled nuts in a shallow pan. Toast in an oven preheated to 350F, stirring occasionally, until lightly browned, 8-10 minutes.