Pumpkin Cheesecake

配料

Crust:

6 oz ginger snaps, ground

2-3 oz butter, melted

1/2 c chopped pecans

Mix together in bowl and press into the bottom of a high wall springform 9” or 10” pan; bake at 350 for 8-10 mins; cool on wire rack

Filling:

2 1/2 lbs cream cheese, softened

1 3/4 c maple sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp allspice

1/4 tsp cloves

1 tsp salt; can use more spices if needed

Pumpkin puree from butternut or kabocha squash; about 1 cup

6 large eggs

1 c heavy cream

Beat cream cheese in mixer until soft, then beat in 1/2 the sugar. Scrap down sides, then beat in the rest of the sugar and the spices. Add pumpkin. Add the eggs, one by one. Add the heavy cream last. Scrape sides of bowl, beat again. Pour into springform on top of crust; bake at 325 for 1 hour or until jiggly in center