Ingredients

The following ingredients have 18 Servings
  • 24-30 small gingersnap cookies (to make 1 c crumbs)
  • 4-6 graham crackers (to make 1/2 c. crumbs)
  • 1/2 c. pecan halves (toasted)
  • 3 tbsp. unsalted butter (melted)
  • 2 tbsp. sugar
  • Pinch of salt
  • 3 pkg. (8 oz. cream cheese, room temperature)
  • 1 c. sugar
  • 1 can (15 oz. pumpkin puree)
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • Juice of 1/2 a lemon
  • 1 1/2 c. sour cream
  • 1/3 c. pure maple syrup

Instruction

  • Preheat oven to 325 F; coat a 9" springform pan with nonstick spray.    
  • Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl.
  • Process crackers until fine and add to cookie crumbs. Pulse nuts until chopped and add to crumb mixture.
  • Stir in butter, 2 tbsp. sugar, and salt until sandy, then press into bottom and 1'' up sides of prepared pan.
  • Place pan on a baking sheet and bake for 10 minutes, or until lightly golden. Remove and cool slightly.
  • Beat cream cheese and 1 c. sugar for the filling in a bowl with a hand mixer until fluffy. Add pumpkin, eggs, vanilla, spices, and lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.
  • Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven (leave oven on). 
  • Whisk sour cream and syrup for the topping together in a small bowl. Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes more, or until set. 
  •  Turn oven off, crack the door, and leave cheesecake inside for 20 minutes. Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.
  • To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.