Perfectly Perfect Pumpkin Cheesecake
INGREDIENTS
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FOR THE CRUST:
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1-¾ cup Gingersnap Cookie Crumbs (from About 40 Gingersnap Wafers)
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3 Tablespoons Brown Sugar
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½ teaspoons Ground Cinnamon
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½ teaspoons Salt
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4 Tablespoons Unsalted Butter, Melted And Slightly Cooled Down
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FOR THE FILLING:
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24 ounces, weight Regular Cream Cheese (not Low Fat Or Nonfat), At Room Temperature
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15 ounces, weight Pureed Pumpkin (not Pumpkin Pie Filling)
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3 whole Large Eggs
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1 whole Egg Yolk
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¼ cups Sour Cream
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1-½ cup Sugar
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1 teaspoon Ground Cinnamon
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½ teaspoons Ground Ginger
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⅛ teaspoons Ground Nutmeg
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⅛ teaspoons Ground Cloves
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¼ teaspoons Salt
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2 Tablespoons All-purpose Flour
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1 teaspoon Vanilla
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