Ginger Pumpkin Cheesecake

Although good, the ginger flavor in this cheesecake is more subtle than I expected. However, the creamy sweetness of this cheesecake pairs wonderfully with the bite of crystallized ginger that I used to top each piece.

Ginger Pumpkin Cheesecake
Crust
1 cup graham cracker cookie crumbs
3 tsp. sugar
1/2 tsp. ground ginger
1 large egg white
Filling
16 oz. cream cheese
3/4 cup sugar
1 Tbsp. vanilla
2 tsp. lemon juice
1/2 tsp. ginger
15 oz. pumpkin puree
3 large eggs

Preheat oven to 350ºF. To prepare crust, combine all crust ingredients together in a small bowl. Press crumb mixture into the bottom of a 9-inch springform pan that is coated with non-stick cooking spray. Bake for 8 minutes. Cool on a wire rack.

Reduce the oven temperature to 300ºF. To prepare filling, process cream cheese in a blender until smooth. Add sugar, vanilla, lemon juice, ginger and pumpkin. Process until smooth. Add eggs, one at a time, processing until smooth after each egg. Pour filling into prepared pan. Bake for 50 minutes or until almost set. Turn oven off, and partially open the oven door. Cool cheesecake in the oven for 30 minutes. Remove from oven, and cool completely on a wire rack. Cover, and chill at least 8 hours.

To serve, sprinkle with raw sugar, and top with crystallized ginger. Makes 12 servings.