How to make pumpkin cheesecake?

• Cover the springform pan outside with foil, the pan should be around 8 inches. Create the gingersnap crust, and about halfway up on the sides of the pan. Bake for 5 minutes at 350 degrees.
• Take a bowl and add the ingredients and mix until it feels smooth, but make sure not to over mix it. Put the batter in the pan.
• Cook in water for about 1 hour, just until all sides of the cheesecake have set and the center is just barely bouncy.
• Next, take off the foil and wait for the cheesecake to cool off on a cooling rack, then place it in the refrigerator for a few hours before serving.

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Ingredients

Crust

• 10 ounces of ground gingersnap crumbs
• Quarter of a cup of granulated sugar
• 6-7 Tablespoons of melted butter
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Pumpkin Cheesecake

• A cup of granulated sugar
• Eight ounces of cream cheese
• Teaspoon of vanilla extract
• cup of canned pumpkin
• 3 whole eggs
• 1 and a half teaspoon of cinnamon
• Quarter teaspoon of ground cloves
• Half teaspoon of ground ginger
• Quarter teaspoon of nutmeg
• for topping, whipped cream and caramel sauce

Instructions

For the Cheesecake Crust:

• Heat oven to around 350 degrees Fahrenheit.
• Crush the cookies into small crumbs, use a food processor to do this. Pour the two cups of crumbs into a bowl. Add melted butter and ¼ cup sugar and give it a good stir.
• Cover the springform pan outside with foil, the pan should be around 8 inches.
• Now press the crumbs to the bottom of the pan and about halfway up the sides.
• Bake for 5 minutes at 350 degrees and leave to rest when it’s done. Meanwhile you make the cheesecake filling.

For the pumpkin

• Combine the cream cheese, that is at the room temperature one cup of sugar, and vanilla. Mix in a bowl until it feels smooth. Use electric mixer for this.
• Add the other ingredients: ginger ,eggs, cloves, cinnamon and nutmeg and mix until it is smooth, be sure not to over mix it. Finally pour the filling into the previously prepared pan.
• Take the pan that has wider dimensions than the cheesecake and pour some water to make a water bath.
• Now put the pan that contains cheesecake inside the pan with water.
• Cook for about an hour
• Take it out of the oven, remove the foil and let it rest. It will continue to bake as it cools down.
• When the cheesecake is cooled, cover it with the plastic wrap and place in the refrigerator for a few hours.
• When the cheesecake has cooled enough, remove the pan sides gently with the dull knife along the inner edges.
• Pour the caramel sauce as you wish. You can use homemade or buy in store. Add whipped cream if you like on the top.