Ginger-Pumpkin Cheesecake with Graham Cracker Crust and Crystallized
Ginger

People Magazine

Serves 10-12

Crumb Crust:
1 cup Graham Cracker Crumbs
3 Tbsp Butter, melted
2 Tbsp Sugar

Pumpkin Filling:
1 16-0z package Cream cheese, softened
1 1/4 cup Sugar
1 15-oz can solid-pack Pumpkin
3/4 cup sour cream
2 Tbsp Bourbon or 2 tsp vanilla extract
1 tsp Ground cinnamon
1 tsp Ground ginger
1/2 ground allspice
1/4 tsp salt
4 large eggs

Topping:
1/2 cup apricot jam or glaze
1/2 cup sliced crystallized ginger

Crust:
Preheat oven to 350 oF. In a 9 x 3 in. spingform pan, combine graham
cracker crumbs, melted butter and sugar. Stir with a fork until
moistened. Press mixture onto bottom of pan. Tightly wrap outside of pan
with heavy duty foil. Bake 10 minutes. Cool completely in pan on wire
rack.

Pumpkin Filling:
In a large bowl, with mixer at medium speed, beat cream cheese until
smooth. Beat in sugar until blended, about 1 minute, scraping bowl with
spatula. Reduce speed to low. Beat in pumpkin, sour cream, bourbon,
allspice, ginger and salt, Add eggs, one at a time, beating until just
blended.

Pour pumpkin mixture onto crust and set springform pan into a large
roasting pan. Palce roasting pan on oven rack. Carefully pour enough
very hot water into roasting pa to come 1 inch up side of springform
pan. Bake until center of cake barely jigles, about 1 hour and 10
minutes.

Remove cheesecake pan from water bath and transfer to wire rack. Remove
foil. Cool completely in pan on rack. Cover and refrigerate until well
chilled, at least 6 jorus or overnight.

Melt 1/2 cup apricot jam or glaze and brush onto the top of the
cheesecake. Sprinkle the crystallized giner around the edges.



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