Makes One 10-inch cheesecake
Pre-heat the oven to 350°F
Ingredients: Crust: 2-1/2 cups graham cracker crumbs 1 tsp ground ginger 1/3 cup unsalted butter, melted Directions: 1. Place all into a bowl, and stir together with a wooden spoon. Press into the bottom of a 10-inch cheesecake pan. Freeze until you have the filling ready. Filling Ingredients: 2-1/2 lbs cream cheese (Philly),room temperature. 1 cup sour cream, room temperature 2-1/2 cups granulated sugar 6 large eggs, room temperature. 1 cup pumpkin puree 1/2 cup pure maple syrup 3 tbsp fresh lemon juice 1 tbsp pure vanilla extract 1/2 cup all-purpose flour 1 tbsp ground cinnamon 1/2 tsp freshly ground nutmeg 1/4 tsp ground allspice Directions: 1. In mixing bowl fitted with paddle attachment on medium speed blend cream cheese and sour cream for 3 minutes, add sugar and mix to incorporate. 2. Add eggs one at a time, blending between each egg for at least a minute. 3. Add pumpkin puree, maple syrup, lemon juice and vanilla. 4. Meanwhile, in a medium glass bowl, whisk flour, cinnamon, nutmeg and allspice. Fold into the cheese batter. 5. Pour over frozen crust, smoothing to the sides of the pan. Bake in preheated oven until top is light brown but center has a slight jiggle to it, about 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Refrigerate for 6 hours prior to decorating and serving.
