This twist on an old favorite is loved by cheesecake and pumpkin pie fans!
Bake time: 60-65 minutes @ 325 F
1 1/2 cups graham crackers, crushed 1 1/4 cups sugar 1 tsp. ground ginger 6 Tbls. butter, melted
Butter all inside surfaces of a 9 inch cheesecake pan (springform pan). Wrap the pan, bottom and sides, with foil. Set aside.
In a medium size bowl combine graham cracker, sugar and ginger. Slowly add butter while stirring the graham cracker mixture with a fork.
Put the graham cracker mix into the cheesecake pan. Line the bottom and sides with the graham cracker mix up to 2″ on the sides all the way around the pan. Put into the refrigerator and start filling.
3 – 8 oz packages cream cheese, room temperature 1 – 15 oz. can of pumpkin puree 1 tsp. orange zest
1 tsp ground cloves 1/2 tsp ground nutmeg 6 eggs, lightly beaten
In a large bowl beat with a mixer the cream cheese until fluffy (3 -4 minutes). Continue beating and add the sugar. Mix well. While still beating add the pumpkin puree, orange zest, cloves and nutmeg. Beat until smooth. Continue with the beaters and add the eggs slowly. When the egg is mixed in well you can turn off the beaters and use a spoon or spatula to break up some of the bubbles.
Get your graham cracker crust out of the fridge and pour the cream cheese mixture in it. Bake until it starts to pull away from the edges, about 60 minutes. Remove from oven and allow to cool.
Remove the foil and then the cake from the cheesecake pan (springform pan). Refrigerate 6 hours or overnight. Pumpkin Cheesecake should be served cold.