Cheesecake:
36 Gingersnap Cookies
3 Tablespoons Plus 1/4 Cup Granulated Sugar
4 1/2 Tablespoons Butter, melted And cooled
1 Pound Cream Cheese, room temperature
1 Pound Solid Pack Pumpkin Puree -- (Not Pie Filling)
5 Large Eggs
3/4 Cup Packed Golden Brown Sugar
3/4 Cup Amaretto
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1 Pound Sour Cream
Pecan Praline Sauce:
1 Cup Packed Brown Sugar
7 Tablespoons Butter
7 Tablespoons Water
2 Eggs, beaten
1/2 Cup Chopped Pecans
1 Teaspoon Vanilla Extract
DIRECTIONS: Cheesecake:
– In a food processor, grind the gingersnaps together with the 3 tablespoons of granulated sugar into fine crumbs. With the machine running, gradually add the butter. Press the mixture firmly into the bottom of a 9" springform pan and refrigerate until hard, about 30 minutes.
– Position a rack in the middle of the oven and pre-heat to 350° F.
– In a food processor or mixer, combine the cream cheese, pumpkin, eggs, brown sugar, 1/2 cup of Amaretto, the cinnamon, vanilla, nutmeg, and cloves. Process, stopping once or twice to scrape down the sides of the bowl, or until just combines, do not over mix. Pour the filling into the prepared pan and bake until the edges of the cake just begin to pull away from the sides of the pan, about 40-45 minutes. The center of the cake will not be firm.
– Meanwhile, in a bowl whisk together the sour cream, the remaining 1/4 cup granulated sugar and the remaining 1/4 cup Amaretto.
– Without removing the cake from the oven, pour the topping evenly over it, starting with the edges. Spread the topping evenly. Bake the cake another 8-10 minutes, or until the edges of the topping just begin to bubble. Cool the cake in the pan on a rack. Carefully cover and chill until firm, about 12 hours.
– Carefully run a knife between the edges of the cake and the sides of the pan; release and remove the sides. With a thin, sharp knife, dipped in hot water and wiped dry between cuts, cut the cake into serving pieces. Transfer to plates and let stand at room temperature for 20 minutes. Pecan Praline Sauce:
– In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water. Bring to just a boil, stirring occasionally.
– In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens, 1-2 minutes.
– Remove from heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.
– Spoon a bit of praline sauce over and beside each piece of cheesecake just before serving.
