The Cheesecake Factory'S Pumpkin Ginger Cheesecake - cooking recipe

Ingredients

CRUST
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
FILLING
1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon clove
1/3 cup pecan halves

Preparation

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.