PUMPKIN GINGER CHEESECAKE RECIPES

Steps:

• Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
• In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
• Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
• Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
• Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
• Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Steps:

• Set oven to 350 degrees (300 degrees for convection-bake oven).
• Prepare a 10-inch springform pan.
• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
• Press the mixture into the bottom of the pan.
• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
• Add in eggs one at a time and beat the mixture until fluffy.
• Stir in pumpkin puree, ginger, cinnamon and cloves.
• Remove the whipped cream from the refrigerator and lightly whisk to reblend.
• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
• Pour the mixture into preapred crust.
• Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
• Bake for 60-70 minutes.
• Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
• Remove the sides of the springform pan.
• Just before serving place the pecan halves on top of the cheescake in a ring around the edges.