Pumpkin Cheesecake with Ginger Snap Crust

I really do have horrible bicycle karma.

Sometime yesterday, my bicycle was stolen…

…again.

This time it was stolen from our apartment complex. My bike was locked up in our building’s covered bicycle shed with all the other residents’ bicycles, and mine was stolen.

That’s two bicycles in about four months.

I’m feeling some resentment towards this city right now.

*sigh*

When you’re feeling down, like I am right now, there’s only one good thing to do.

Eat cheesecake.

But if you’re going to pour out your sorrows to a slice of creamy heaven, you’d better make it a good one.

Enter Pumpkin Cheesecake.

I originally made this last fall. I got the recipe from Martha Stewart’s website (thank you Martha!), made it, ate it, and never looked back. This cheese cake is wonderful. The original recipe calls for a graham cracker crust, but I used ginger snap cookies instead. It’s so good with a ginger snap crust, so I highly recommend it.

Be sure not to over mix the batter. Also, don’t open the oven while the cheesecake is cooking. I know you want to peak at the cheesecake orgy that’s baking in your oven, but resist! Or just turn on the oven light. But DON’T open the oven! Both of these steps will help prevent your cheesecake from cracking.

Pumpkin Cheesecake

• Crust:
• 1 1/4 c. ginger snap cookie crumbs
• 1/4 c. sugar
• 4 Tbsp unsalted butter, melted
• Filling:
• 4 (8 oz.) packages cream cheese, softened (about 907 grams total)
• 1 1/4 c. sugar
• 3 Tbsp all-purpose flour
• 1 c. pumpkin puree
• 2 Tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 large eggs, room temperature

1. Pre-heat oven to 350 degrees F (175 C) with rack in center. Assemble a 9-inch non-stick springform pan with the raised side of the bottom part facing up.
2. Make the crust. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened. Press firmly into the bottom on pan. Bake until golden brown around edges, about 10 – 12 minutes.
3. Make filling. With a mixer beat cream cheese and sugar until smooth. Mix in flour (don’t over mix). Add pumpkin, pumpkin pie spice, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth top. Transfer to oven; reduce heat to 300 degrees F (148 C). Bake 45 minutes without opening the oven. Turn off oven and let cheesecake set in the oven for 2 more hours without opening the oven.
5. Remove from oven. Cool completely. Cover with plastic wrap and refrigerate until firm, at least 4 hours. Un-mold before serving.