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1
Remove all refrigerated ingredients and allow to come to room temperature.
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2
Wrap the outside of a 9-inch springform pan with aluminum foil to make it water tight.
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3
Get ready a roasting pan or other pan suitable to use as a water bath to place springform pan in.
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4
Melt 6 Tablespoons butter, cool.
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5
Crush gingersnaps and place in a small bowl with melted butter and granulated sugar.
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6
Press crumb mixture into the springform pan over the bottom and as far up the side as mixture will go.
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7
Place in refrigerator until ready to fill.
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8
Heat oven to 325 degrees F.
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9
Get enough hot water ready to come half-way up the sides of the springform pan once you place it in the roasting pan.
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10
In an electric mixer at medium speed beat softened cream cheese just until smooth
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11
Gradually add granulated sugar first, then gradually add brown sugar, beating until light and fluffy
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12
Add eggs one at the time, beating well after each addition until thoroughly incorporated.
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13
At low speed beat in pumpkin, cinnamon, nutmeg, cloves and heavy cream.
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14
Place springform pan in roaster pan.
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15
Pour cheesecake filling in springform pan.
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16
Carefully pour hot water into roaster pan until it comes halfway up the sides of the springform pan.
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17
(this is best done after you place the roaster pan in the oven, so a spouted teakettle is good for this)
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18
Make walnut topping by beating together the 6 T. butter, 1 cup brown sugar, and 1 cup walnuts.
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19
Set aside to be added after cheesecake has had its initial baking..
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20
Bake cheesecake in the preheated oven for 1 hour and 35 minutes.
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21
(The cheesecake is done when the sides look set, not brown, and center is slightly wobbly) Start checking about 1 hour and 25 minutes into baking.
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22
Carefully remove cheesecake from oven and spoon on Walnut topping just to edge of cake.
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23
Return to oven and bake and additional 10 minutes.
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24
Remove cheesecake from oven.
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25
Allow it to sit for about 10 minutes, then run a thin spatula around the edge and about 2 inches down; this helps keep it from cracking as it cools.
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26
Allow cheesecake to cool completly, about 4 hours, before placing in refrigerator for several hours or overnight
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27
To serve.
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28
Further loosen cake around the edges with a thin spatula, then gently remove side of springform pan.
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29
Serve at room temperature, but store any leftovers in refrigerator.
