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1
Cut pumpkin in half.
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2
Scoop out seeds and strings.
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3
Place cut sides down on a greased cookie sheet.
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4
Bake at 350 for 30-45 min or until skin pierces easily with a fork.
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5
When the pumpkin is cool, scoop out flesh and mash.
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6
Put the pumpkin in the refrigerator while you make the rest of the cheesecake.
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7
For the cheesecake.
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8
Combine gram cracker crumbs and 1/2 cup packed brown sugar.
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9
Add melted butter and mix well.
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10
Press crumb mixture into a 9 inch spring form pan.
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11
Refrigerate for 20 minute.
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12
Mix together cream cheese and sour cream.
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13
Add spices, 1 cup brown sugar and eggs.
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14
Mix together well.
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15
Add pumpkin.
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16
Pour mixture into crumb pan.
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17
Bake at 300 degrees for 1-1/2 hours or until center shows cooked threw with the tooth pick test.
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18
Place in refrigerator for 3 hours.
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19
Topping:.
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20
In a saucepan combine sugar and water.
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21
Constantly stir until sugar is dissolved.
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22
Bring sugar water to a boil.
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23
Watch closely because it will burn fast.
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24
Cook until you get a light golden color.
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25
Remove from heat.
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26
Let set 1-2 min until starts to thicken a bit.
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27
Stir with fork.
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28
Using fork, drizzle over cake quickly before the sugar hardens.
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29
Cake will keep for 48 hours.
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30
If you would like to make mini cakes instead of one big one:.
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31
Press the ginger crumb mixture into 30 muffin tins.
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32
Place the tins in the refrigerator while you make the cake batter.
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33
Scoop about 1/2 cup of cake mixture into each tin.
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34
Bake at 300 degrees for 30-45 min or until center is cooked through.
