Sue Freeman posted 11/4/98
Pumpkin Gingersnap Cheesecake
Crust:
1/2 cup graham cracker crumbs
3/4 cup gingersnap crumbs
2 1/2 Tbls sugar
1 teaspoon ground ginger
1/4 cup unsalted butter, melted
1 egg white, well beaten
Filling:
2 cups cream cheese
1 cup sour cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs, separated
1 cup plus 1 tablespoon canned unsweetened pumpkin puree
2 teaspoons vanilla extract
3 Tbls cornstarch
1 tsp ground ginger
1/2 tsp ground cinnamon
pinch each of nutmeg and cloves
Topping:
2/3 cup coarselsy chopped and toasted walnuts
2 tsp ground ginger
1/2 firml packed brown sugar
1 1/2 Tbls unsalted butter cut into small pieces
Preheat oven to 375. Position rack in center of oven and one more rack beneath
it.
To make crust: in a large bowl combine the dry ingredients and then add melted butter and mix. Firmly press into
bottom of 9 inch springform pan. Brush crust lightly with egg white and chill for at least 15 minutes.
To make filling:
Beat together first four ingredients until smooth. Gently beat in egg yolks then the pumpkin puree, vanilla,
cornstarch, ginger, cinnamon, ginger, nutmeg and cloves. IN a large bowl beat egg whites until stiff peaks form.
Fold into cream cheese mixture.
Pour filling into prepared pan and place in oven. Set another pan with hot water on lower rack to prevent top from
cracking. Bake until center does not tremble wien the cake is gently shaken. This takes about 1 1/2 hours.
Remove from oven and allow to cool for several minutes.
Place a rack 4 to 5 inches from the het source of a broiler.
Make topping in a bowl. Combine walnuts, ginger and sugar. Add 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 carmalize
the topping 30 to 40 seconds. Watch carefully so it does not burn.
Remove cheesecake and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight
before serving.
When chilled run a knife around the edge of the cheesecake and remove the pan ring.
Serve.
To toast walnuts....spread shelled nuts in a pan and toast in a preheated oven to 350, stirring occasionally, until
lightly browned... 8 to 10 minutes.