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1
Preheat the oven to 325 degrees.
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2
Butter a 9 inch round cake pan.
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3
Coat the bottom and sides with the toasted almonds.
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4
In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute.
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5
In another bowl, combine the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ginger juice.
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6
Again with the electric mixer, mix together well, scraping down the sides of the bowl occasionally.
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7
Add the eggs, one at a time, beating in well between each addition.
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8
Add the pumpkin mixture to the softened cream cheese and mix thoroughly, scraping down the sides of the bowl frequently, but do not overmix.
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9
Pour the batter into the prepared pan, tapping the bottom gently on a counter four or five times to eliminate air pockets.
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10
Place the cake pan inside a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.
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11
Bake for 1 hour, or until the center feels firm when pressed.
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12
Immediately remove the cake pan from the larger pan and set aside to cool on a rack.
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13
Refrigerate 4 to 6 hours or overnight.
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14
To serve, place the cake pan over a low burner for about 20 seconds to melt the butter.
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15
Place a piece of baking parchment over the pan and invert it onto a large plate.
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16
Immediately invert it again onto a serving platter and peel off the parchment (the nuts will be on the bottom).
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17
Note 1: To toast almonds, preheat the oven to 350 degrees.
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18
Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
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19
Set aside to cool.
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20
Note 2: To make ginger juice, grate a 3 inch piece of peeled fresh ginger into a bowl.
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21
Set a fine strainer over a clean bowl and press the grated ginger against the mesh of the strainer with the back of a spoon to extract as much juice as possible.
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22
Discard the pulp.
