Pumpkin Spice Cheesecake

By Drop Published: November 18, 2014 A light spiced cheesecake with a ginger hit! The perfect make-ahead autumn dessert; serve with honey-whipped cream and toasted hazelnuts. Any cookie crumbs will work, but ginger is especially good. 5.0 stars based on 0 reviews Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hour 45 minutes Yield: 10 servings Ingredients: allspice, cookie crumbs, cream cheese, egg, granulated sugar, ground cinnamon, ground ginger, hazelnut flour, heavy cream, light brown sugar, maple syrup, pumpkin purée, sour cream, unsalted butter, vanilla extract, water, Directions:
1. Pre-heat 2. Prepare a springform pan 3. Get a clean small bowl 4. Add unsalted butter 5. Melt in microwave on low heat 6. Get a clean medium bowl 7. Add cookie crumbs 8. Add hazelnut flour 9. Add light brown sugar 10. Transfer butter to base 11. Mix until well combined 12. Press base into springform pan 13. Bake for 10min 14. Get a clean large mixing bowl 15. Add granulated sugar 16. Add light brown sugar 17. Add sour cream 18. Add cream cheese 19. Add vanilla extract 20. Add ground cinnamon 21. Add ground allspice 22. Add ground ginger 23. Add egg 24. Add heavy cream 25. Add maple syrup 26. Add pumpkin purée 27. Mix until smooth 28. Transfer filling to springform pan 29. Set cake in large roasting dish 30. Add boiling water 31. Bake cake in water bath for 50min until just set 32. Let cool 33. Chill in fridge until set