Ingredients (15)
- 6 Tablespoons butter, melted, cooled slightly.
- 1 1/2 cups gingersnaps, crushed (Thin, crisp Swedish gingersnaps are good)
- 1/4 cup granulated sugar
- 3 packages cream cheese, (8 ounces each)
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 5 large eggs
- 1 pound can pumpkin, unseasoned
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves (scant, if fresh)
- 1/4 cup heavy cream
- 6 tablespoons butter
- 1 cup firmly packed light brown sugar
- 1 cup coarsely chopped walnuts
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This cheesecake can also be made in “Texas” sized muffin pans lined with “Texas” sized paper liners. (Makes about 12). This is the way I make it for myself. I reduce the baking time to 30 minutes, bake the same additional 10 minute after topping is spread on. This way I can easily give all but two of the cakes away. I love to bake, bake, bake Fortunately I have an audience of mostly single, mostly widowed people who are willing to let me share, that an some construction gentlemen.
Instructions
- 1Remove all refrigerated ingredients and allow to come to room temperature.
- 2Wrap the outside of a 9-inch springform pan with aluminum foil to make it water tight.
- 3Get ready a roasting pan or other pan suitable to use as a water bath to place springform pan in.
- 4Melt 6 Tablespoons butter, cool. Crush gingersnaps and place in a small bowl with melted butter and granulated sugar.
- 5Press crumb mixture into the springform pan over the bottom and as far up the side as mixture will go.
- 6Place in refrigerator until ready to fill.
- 7Heat oven to 325°F.
- 8Get enough hot water ready to come half-way up the sides of the springform pan once you place it in the roasting pan.
- 9In an electric mixer at medium speed beat softened cream cheese just until smooth
- 10Gradually add granulated sugar first, then gradually add brown sugar, beating until light and fluffy
- 11Add eggs one at the time, beating well after each addition until thoroughly incorporated.
- 12At low speed beat in pumpkin, cinnamon, nutmeg, cloves and heavy cream.
- 13Place springform pan in roaster pan.
- 14Pour cheesecake filling in springform pan.
- 15Carefully pour hot water into roaster pan until it comes halfway up the sides of the springform pan. (this is best done after you place the roaster pan in the oven, so a spouted teakettle is good for this)
- 16Make walnut topping by beating together the 6 T. butter, 1 cup brown sugar, and 1 cup walnuts. Set aside to be added after cheesecake has had its initial baking..
- 17Bake cheesecake in the preheated oven for 1 hour and 35 minutes. (The cheesecake is done when the sides look set, not brown, and center is slightly “wobbly”) Start checking about 1 hour and 25 minutes into baking.
- 18Carefully remove cheesecake from oven and spoon on Walnut topping just to edge of cake.
- 19Return to oven and bake and additional 10 minutes.
- 20Remove cheesecake from oven. Allow it to sit for about 10 minutes, then run a thin spatula around the edge and about 2 inches down; this helps keep it from cracking as it cools.
- 21Allow cheesecake to cool completly, about 4 hours, before placing in refrigerator for several hours or overnight
- 22To serve. Further loosen cake around the edges with a thin spatula, then gently remove side of springform pan.
- 23Serve at room temperature, but store any leftovers in refrigerator.
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