Pumpkin Cheesecake

This recipe really lets the pumpkin flavor come through without drowning it in “pumpkin pie spices”. The crust is the only spiced component to the cake.

4.25 oz. gingersnap cookies (about 17 two inch cookies) broken into pieces
2 oz (1/2 c.) pecans
1 T. Sugar
2 pinches salt
.5 t. cinnamon
4 T. melted butter

1 c. pumpkin purée, canned or fresh (run through food processor if stringy)
1 c. sugar
2 c. heavy cream, chilled
1 lb. cream cheese, softened
2 large eggs
2 large egg yolks

24 pecan halves, toasted

Heat the oven to 350 F.

Line a 9″ cake pan with parchment.

In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon until the cookies become fine crumbs, about 20 sec.
Add the butter and pulse about 10 times, just until incorporated.
Press the mixture into the pan, flattening and pressing up the sides with a flat-bottomed, straight-sided drinking glass.

In a small saucepan, combine the pumpkin and sugar.
Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 min.
Turn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 min.

Using a stand mixer w/ wire whisk, beat pumpkin.
Add the softened cream cheese and beat until smooth.
Add the eggs and yolks.
With mixer running, add chilled cream.

Pour the batter into the prepared pan.
Place cake pan in a roasting pan, add hot tap water to come half way up the cake pan.

Bake the cheesecake at 350 F for 1 hour.

Turn off the oven without opening the door and let the cheesecake cool for 1 hour.
Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour.
Cover the pan with plastic wrap and refrigerate for at least 6 hours.
Garnish with pecans before serving.
Serve with whipped cream.