recipe of the week: pumpkin cheesecake

it's really time i give credit where credit is due. i've taken all my pumpkin recipes from joy of baking. 3 winning baked goods in a row.

crust

150g ginger snap cookies, crushed finely
4-5T butter, melted

mix ground cookies and butter together.
press into a 8 inch spring form pan.
chill while you make the cheesecake batter.

pumpkin cheesecake

2/3C light brown sugar
1/2t ground cinnamon
1/4t ground ginger
1/8t ground clove
1/8t ground nutmeg
1/4t salt

454g cream cheese
3 large eggs
1C pumpkin puree

preheat the oven to 350 degrees and place a loaf tin, half full of water, on the bottom shelf to moisten the air during baking.
mix the sugar and all the spices in a small bowl.
beat the cream cheese in a large bowl until smooth and soft.
add the sugar mixture until creamy and smooth.
add the eggs one at a time and ensure each egg is well incorporated before adding the next. i found beating the egg in a cup first, helped the mixing process.
mix in the pumpkin puree.
pour the pumpkin mixture over the chilled ginger crumb base in the 8 inch spring form pan.
bake for 30 minutes.
turn down the heat to 325 degrees and continue cooking for another 10-20 minutes, or until the edge of the cake has puffed but the centre is still wobbly when shaken.
make the sour cream topping.

sour cream topping

1C sour cream
1/4C sugar

whisk together.
pour over the baked cheesecake, swirl the pan to ensure even distribution.
bake for another 8 minutes to set the topping.
place on a wire rack, slide a knife around the edge of the cake to release from the side of the pan, cover in tinfoil to ensure the cheesecake cools slowly.
chill for a couple hours once the cheesecake has cooled on the rack fully.