Pumpkin CheeseCake

I am not waiting for Fall to make this luscious dessert. Just looking at the picture made me want to push aside the can of cocoa to find a can of pumpkin. So here is the new Fall Favorite cheesecake.
Use an 8″k spring-form pan
1 1/2 cups graham cracker crumbs
1 cup ginger snap cookies
1/4 cup sugar
1/2 teas cinnamon
8 tables melted butter

Cheesecake Filling
3 (8 oz) packages cream cheese
1 (15 oz) can pumpkin puree
2/3 cup light brown sugar
3 eggs
1 teas vanilla
1/2 teas salt
1/2 teas cinnamon
1/2 teas nutmeg
1/4 teas ground ginger
1/4 teas ground cloves

Sour Cream Layer
1 cup sour cream
1/4 cup sugar
1 teas vanilla
1/8 teas cinnamon
1/8 teas nutmeg *freshly ground if possible

Whipped Cream
2 pints heavy cream
1/4 cup sugar

Additional toppings if desired: Caramel Sauce and crushed gingersnap cookies

In medium bowl, combine graham cracker crumbs, ginger snaps, sugar and butter; mix well. Press crust into a spring form pan. Press crumbs about 1/2 way up sides of pan. Refrigerate crust while you continue preparing filling.
Allow extra time for mixing up this filling.*
Remove the pumpkin puree from the can and place in a couple of large paper towels.
Wrap the pumpkin puree with the paper towels.
This will soak up the excess water from the pumpkin for about 1 hour before making the pumpkin cheesecake.
Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth, add eggs one at a time and then combine all ingredients for the filling in a mixing bowl, including the drained pumpkin puree. Blend until very smooth. For best results, allow all ingredients to reach room temperature.
Remove crust from fridge and pour filling over crusts.
Bake cheesecake at 350 for 30 min and then reduce oven temperature to 325 for an additional 30 min. When you remove the cheesecake, it should be slightly jiggly in the center. The cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven, combine the sour cream, sugar and spices in a bowl. Blend well. Spread the sour cream mixture over the baked cheesecake filling evenly. Place the cheesecake back in the 325 oven for about 8 minutes or until the sour cream layer is set.
Whipped Cream
Allow the cheesecake to cool completely. Allow to sit in fridge at least 6 hours or overnight.. When ready to serve top with the whipped cream.
In medium bowl, beat cream and sugar until stiff peaks form. Serve with cheesecake, caramel syrup and crushed gingersnap cookies sprinkled over each slice

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