Pumpkins are readily available in fall, when people carve jack-o’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books). Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10 Crust 11⁄2 cups gingersnap cookie crumbs 1/2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1/4 cup sugar Filling 11⁄2 pounds cream cheese, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 large eggs 2 large egg yolks 11⁄2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix) 1/2 cup créme fraîche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract 1.
Preheat the oven to 350 F. Lightly butter an 8- or 81/2-inch springform pan. 2.
To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes.
Let cool completely on a wire rack. Increase the oven temperature to 425 F. 3.
To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large de.