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Crust Instructions
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Preheat oven to 325
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Grease a 10" springform pan
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Wrap the springform pan tightly with heavy duty aluminum foil - the extra wide roll works best!
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Mix together melted butter, ginger snap crumbs and sugar
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Press mixture on bottom and up sides of springform pan
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Bake 15 minutes
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Cheesecake Instructions
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Beat cream cheese until smooth
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Beat in sugar
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Beat in sour cream
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Beat in pumpkin, eggs, vanilla, cinnamon, ginger and cloves until combined
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Pour into crust
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Place foil wrapped springform pan in a large roasting pan and place in preheated 325 oven
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Slowly add boiling water until it comes up about halfway on the springform pan - aka a water bath
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Bake 1 hour and 40 minutes (center will not look set!)
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Turn oven off
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Leave pumpkin cheesecake in the oven for 1 more hour
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Remove from the roasting pan and cool on a wire rack for 1 1/2 hours
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Topping Instructions
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Beat together the remaining 1 package of cream cheese with 1/2 cup sugar and 1 1/2 teaspoons pumpkin pie spice.
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Fold in whipped topping.
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Spread on cheesecake.
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Cover and refrigerate overnight.