Pumpkin Ginger Cheesecake

1. 1

   Preheat oven to 350u00b0F. Grease a 9 inch springform pan. In a food processor, pulse gingersnaps and walnuts until crumbs form. Add butter and pulse to combine. Press into base of prepared pan and bake for 8 mins. Let cool then wrap the outside of pan in foil.

2. 2

   Meanwhile, in a food processor, combine 3 packages cream cheese, vanilla, nutmeg, 2 eggs, 1 egg yolk and 3/4 cup sugar. Process until smooth then transfer to prepared pan and freeze for 3 hours.

3. 3

   Process remaining cream cheese, sugar, eggs and egg yolks with pumpkin puree and pumpkin pie spice until smooth. Pour over frozen layer and set aside for 2-3 hours at room temperature to thaw.

4. 4

   Preheat oven to 325u00b0F. Place cheesecake pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides. Bake for 1 hour 30 mins, or until just set and the center still jiggles slightly. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely. Chill overnight.

5. 5

   To decorate, pipe whipped cream into rosettes around cake top. Garnish with fresh currants and chocolate shavings.

No additional tips available.