Next year, I'd like to do a pumpkin cheesecake. I think pumpkin and cream cheese together is one of the most yummy combos ever. I'm torn on the crust, though- I'm not sure the traditional graham cracker crust would be the best thing to compliment the pumpkin...
I have a wonderful recipe for pumpkin cheesecake that uses gingersnaps for the crust:
Layered Pumpkin Cheesecake (from the Betty Crocker Thanksgiving
booklet published in the fall of 2006)
Prep time: 40 min Start to finish: 9 hours 10 min
2 cups gingersnap cookie crumbs (about 32) [use a food processor to make crumbs out of the cookies, they're too hard to crush using a rolling pin]
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup canned pumpkin (not pumpkin pie mix)
1-1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1. Heat oven to 300 deg F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not over beat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
4. Bake 1 hour 25 minutes to 1 hour 30 miuntes or until edges are set but center of cheesecake still jiggles slightly when moved.
5. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from ove; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
6. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.