Pumpkin Cheesecake

Ingredients

• 1 cup pumpkin puree canned
• 1.5 cups gingersnap cookie crumbs (from 30 cookies)
• 24 oz cream cheese at room temperature
• 2 large eggs plus egg yolks at room temperature
• 1.5 tablespoons flour all-purpose
• 0.5 cup brown sugar light packed
• 0.5 cup pecans finely chopped
• 2 teaspoons pumpkin-pie spice 
• 0.5 cup cup heavy whipping cream sour at room temperature
• 0.3 cup sugar 
• 6 tablespoons butter unsalted melted
• 2 teaspoons vanilla extract 

Equipment

• oven
• wire rack
• hand mixer
• roasting pan
• aluminum foil
• springform pan

Directions

1. Make crust: Preheat oven to 350F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan.
2. Bake for 10 minutes.
3. Let cool on a rack.
4. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice.
5. Pour into crust.
6. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water.
7. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes.
8. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.