Pumpkin Cheesecake

Directions

Crust

1Preheat the oven to 350° F.

2Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 minutes.

3Remove from the oven and let cool completely while preparing the filling.

Cheesecake

1Boil water on the stove.

2In a large mixing bowl, add the cream cheese and sugar and beat until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the pumpkin spice, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

3Wrap the sides and bottom of the springform pan with aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water into the roasting pan, filling halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

4Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

5Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

1Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.

2Continue to wipe until dry and place inside freezer with beaters or whisk.

3Leave in freezer for 10 minutes to chill then use to make whipped cream.