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Receta Cheesecake Factory's Pumpkin Ginger Cheesecake

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Ingredientes

Direcciones

  1. Preheat the oven to 325 degrees, or possibly 300 degrees in convection oven.
  2. To make the crust: Place the butter in a small saucepan and heat over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add in the melted butter and mix together with a fork.
  3. Line bottom and side of 10-inch springform pan with parchment or possibly wax paper. Spray with nonstick pan spray. Press the crumb mix into the bottom.
  4. Filling: Pour the heavy cream into a medium bowl and beat just till soft peaks form. Chill.
  5. Beat the cream cheese (in large bowl)with an electric mixer till fluffy. Gradually add in the sugar, beating well. Add in the Large eggs one at a time, and beat the mix till it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
  6. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or possibly flat spoon, fold the whipped cream into the cream cheese-pumpkin mix. Pour the mix into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly.
  7. Put wrapped pan in a baking pan and fill with warm water halfway up the springform pan. Bake for 60 to 70 min. Cold the cheesecake to room temperature, then chill for at least 3 hrs to refrigeratethoroughly.
  8. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
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