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1
For crust: In a bowl combine the crushed graham cracker, sugar and ginger.
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2
Melt the butter and stir into mixture.
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3
Spray bottom and sides of a 9-inch springform pan.
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4
Press crust mixture into bottom of pan using your hands.
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5
Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
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6
For cheesecake filling: Preheat oven to 325 degrees F.
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7
Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment.
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8
Scrape down sides of bowl.
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9
Add eggs, one at a time, mixing well after each addition.
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10
Scrape down sides of bowl.
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11
Whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined.
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12
Add pumpkin mixture to cream cheese mixture, beating until well combined.
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13
Scrape down sides of bowl.
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14
Add evaporated milk, mixing well.
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15
Slowly pour cheesecake filling onto crust mixture in prepared pan.
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16
Drizzle with chocolate syrup.
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17
Place foil-wrapped pan inside a larger roasting pan.
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18
Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
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19
Bake 1 hour, or until center moves only slightly when shaken.
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20
Turn oven off.
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21
Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
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22
Remove pan from water bath and set on a wire rack to cool completely.
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23
Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.
