Pumpkin Cheesecake
Deyhdra Dennis-Weiss, Minneapolis, MN'

Crust

• 2 cups finely ground Ginger Snaps or Graham crackers

• 3 tablespoons melted unsalted butter

Cheesecake

• 1 pound 13 ounces cream cheese

• 1 cup plus 2 tablespoons sugar

• Pinch of salt

• 2 large eggs

• ¼ teaspoon ground ginger

• ½ teaspoon ground cinnamon

• 1 ¾ cup pure pumpkin Puree (1 15 oz. can Libby’s pure pumpkin)

• 9 ounces mascarpone

• 9 inch spring form pan

Place a pan on the bottom rack of the oven, fill ¾ full with hot water. Preheat oven to 300 degrees.

To Make The Crust

• Put the cookie crumbs in a small bowl and stir in the melted butter. Press the mixture in the bottom of the spring form pan. Bake the crust for 10 minutes, remove from oven.

To Make The Cheesecake

• Put the cream cheese in the bowl of an electric mixer (or you can use a hand mixer). If using an electric stand mixer, use the paddle attachment, if using a hand mixer  beat on medium speed for about 2 minutes or until smooth.  Add the sugar and salt slowly.

• Add the eggs 1 at a time and mix well. Scrape the bowl down. Add the ginger, cinnamon, and pumpkin puree. Decrease to low speed and stir in the mascarpone until thoroughly combined. Spread the batter over the cooked crust.

• Put the cheesecake in the oven and bake for an hour to an hour and a half, until almost set. 

• When the cake is done, loosen it from the edge of the pan by running a knife around the inside edge. Let the cake cool for 30 minutes at room temperature. Both of these steps will help prevent the top from cracking. Refrigerate the cheesecake in its pan until cold.

• Unmold the cheesecake by running a knife around the inside edge of the pan. To serve the cheesecake, cut it with a hot dry knife. (Dip the knife in hot water and then dry it off.) This will make the pieces look crisper and cleaner.

This can be served alone or served with whip cream or chocolate sauce.

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