Pumpkin Cheesecake With Gingersnap Crust Recipe

Name: Pumpkin Cheesecake With Gingersnap Crust Recipe
Total time: 360 min
Yield: 12
Ingredients: For the Crust:; 2 1/2 cups ginger snap cookie crumbs (from a 16-ounce box); 6 tablespoons unsalted butter, melted and slightly cooled; 1/3 cup packed light brown sugar; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; For the Filling:; 4 large eggs, separated and at room temperature; 1/2 teaspoon salt; 1 cup sugar; 16 ounces cream cheese, at room temperature (see note); 3 tablespoons all-purpose flour; Finely grated zest of 1 orange; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 (15-ounce) can pumpkin purée (see note); 1/2 cup sour cream; 1 teaspoon vanilla extract; For the Spiced Walnuts and Assembly:; 1 large egg white, at room temperature; 1 tablespoon orange juice; 1/2 teaspoon salt; 1 1/2 cups walnuts; 2/3 cup sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 tablespoons golden syrup or honey

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This decadent pumpkin cheesecake features a crunchy gingersnap crust and creamy, spiced filling. Topped with orange zest and sour cream, it's a showstopper on any holiday table. The finishing touch is a sprinkling of candied spiced walnuts, adding a sweet and crunchy contrast to this elegant dessert.

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Thanksgiving Sweets